Ingredients
32 ounces of frozen shredded potatoes
2 cups of shredded cheddar cheese
1 can of cream of chicken soup (10.5 ounces)
Directions
Spray the inside of your slow cooker with non-stick cooking spray to make cleanup easier.
In a large bowl, mix together the frozen shredded potatoes, 1 and 1/2 cups of the cheddar cheese, and the can of cream of chicken soup until well combined.
Pour the potato mixture into the slow cooker, spreading it evenly.
Cover the slow cooker with its lid and cook on low for 4-5 hours, or until the potatoes are tender and the casserole is heated through.
About 20 minutes before serving, sprinkle the remaining 1/2 cup of cheddar cheese over the top, then cover and continue cooking until the cheese is melted.
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