Thursday, September 11, 2014

Slow Cooker Potato Bake

1 can condensed cream of mushroom soup
1 cup sour cream
200g smoked cheese diced

100 grams grated chedder
1 diced red capsicum 

1 diced brown onion
8 cups cubed potatoes

1 Spray slow cooker with nonstick cooking spray. In medium bowl, combine soup, sour cream and cheese; mix well. Gently stir in capsicum
 2 Arrange half of potatoes in sprayed slow cooker. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spreading evenly. Do not stir.
3 Cover; cook on low setting for 3 to 5 hours. (was not ready so longer or some pre cooking of potato)

Substitute condensed cream of celery soup for the mushroom soup if desired

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