Prep Time: 5 mins | Cook Time: 4 hrs 15 mins | Total Time: 4 hrs 20 mins | Yield: 6 Servings
This amazing recipe is what you just need today! Whether you are having guests over or just a simple family dinner, these Crockpot Cheesy Potatoes are perfect! Enjoy the cheesy taste in each bite! All you need for this recipe are simple ingredients. I’m pretty sure you already have some of them! What are you waiting for? It is time to go to your kitchen and start prepping! Just follow these easy steps for they will guide you to perfection. Enjoy!
INGREDIENTS :
- 1 10.5 ounces can cream of chicken soup
- Salt and pepper
- 1/2 teaspoon onion powder
- 1 32-ounce bag of frozen diced potatoes
- 4 tablespoons butter, melted
- 1 c sour cream
- 2 1/2 c shredded cheddar cheese
- 1 medium onion, diced
- 1/2 teaspoon garlic powder
DIRECTIONS :
Crockpot Method:
- Add onions, garlic powder, potatoes, 1 1/2 c shredded cheese, sour cream, onion powder, butter, salt, and pepper into the crockpot. Stir everything to mix.
- Cover and seal the crockpot, then cook everything for about 4 hours on a low setting.
- Stir in the rest of the cheese until well blended. Cook for 15 more minutes. Dish out!
- Serve and enjoy!
Oven Method:
- Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
- Apply cooking spray to the inside of a baking dish. Add all the ingredients to it. Top with cheese.
- Cover the entire baking dish with aluminum foil.
- Place the baking dish in the preheated oven and bake for about 45 minutes.
- Remove the cover and bake for 10 more minutes or until the cheese becomes golden brown.
- Serve and enjoy!
Notes:
- Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 0g | Calories: 340 kcal | Carbohydrates: 3g | Protein: 12g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 89mg | Sodium: 392mg | Potassium: 126mg | Fiber: 0g | Sugar: 2g | Vitamin A: 945IU | Vitamin C: 1.7mg | Calcium: 388mg | Iron: 0.4mg
CROCKPOT CHEESY POTATOES
Ingredients
- 1 10.5 ounces can cream of chicken soup
- Salt and pepper
- 1/2 teaspoon onion powder
- 1 32-ounce bag of frozen diced potatoes
- 4 tablespoons butter, melted
- 1 c sour cream
- 2 1/2 c shredded cheddar cheese
- 1 medium onion, diced
- 1/2 teaspoon garlic powder
Instructions
Crockpot Method:
- Add onions, garlic powder, potatoes, 1 1/2 c shredded cheese, sour cream, onion powder, butter, salt, and pepper into the crockpot. Stir everything to mix.
- Cover and seal the crockpot, then cook everything for about 4 hours on a low setting.
- Stir in the rest of the cheese until well blended. Cook for 15 more minutes. Dish out!
- Serve and enjoy!
Oven Method:
- Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
- Apply cooking spray to the inside of a baking dish. Add all the ingredients to it. Top with cheese.
- Cover the entire baking dish with aluminum foil.
- Place the baking dish in the preheated oven and bake for about 45 minutes.
- Remove the cover and bake for 10 more minutes or until the cheese becomes golden brown.
- Serve and enjoy!
