Community Pick
Cheesy Potatoes
- Ready In:
- 4hrs 10mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 1 (32 ounce) package frozen, shredded hash brown potatoes
- 8 ounces Velveeta cheese, cut into small chunks
- 1⁄2 - 1 cup margarine, cut into small chunks
- 1 can cream of chicken soup
- 1 (16 ounce) container sour cream
directions
- Combine all ingredients in crock pot.
- Cook on high 3-4 hours, stirring occasionally.
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Reviews
-
Made a double batch - put 3/4 in the crockpot and 1/4 went to a non cooking friend (What's up with that???) We liked the crock pot version - we LOVED the version cooked in the oven at 350 for 1 hr. I did add about 1/4 c hot sauce per batch - and used cream of onion soup instead of cream of chicken. Awesome!
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This is a big hit on our camping trips. I replaced the Velveeta with shredded cheddar after I made it the first time (I'm suspicious of Velveeta as a food product), and I use Cream of Chicken & Herb soup instead. Some times add onion or bacon.<br/>Leftovers are great the next morning too in a frying pan with eggs.
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Tweaks
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These tasted great! I used cream of chicken with herb soup and extra velveeta. I baked mine instead of the crockpot and the consistency turned out like mashed potatoes instead of hash browns. Also, when baking, the top didn't brown as it should have so I added some mozzarella cheese on top (what I had on hand) and everyone really enjoyed it. I also added a little soulfood seasoning, garlic and onion powder, and pepper. Next time I will try in the crockpot as written.
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This is a big hit on our camping trips. I replaced the Velveeta with shredded cheddar after I made it the first time (I'm suspicious of Velveeta as a food product), and I use Cream of Chicken and Herb soup instead. Some times add onion or bacon.<br/>Leftovers are great the next morning too in a frying pan with eggs.
-
Made a double batch - put 3/4 in the crockpot and 1/4 went to a non cooking friend (What's up with that???) We liked the crock pot version - we LOVED the version cooked in the oven at 350 for 1 hr. I did add about 1/4 c hot sauce per batch - and used cream of onion soup instead of cream of chicken. Awesome!
RECIPE SUBMITTED BY
Mary Scheffert
Peoria, IL
I have been a Central Illinois resident all my life.
My hobbies include fishing with my husband, reading, counted cross stitch, and of course, cooking (especially baking)!
I currently work in an office, behind a desk, pushing paper. My dream would be to open my own bakery.
Spending time in the kitchen is very relaxing to me, and it keeps me connected to my domestic side!