I have been trying new recipes this week and also using my crockpot. Today’s recipe I made was Cheesy Crock Potatoes. I got this recipe from the Gooseberry Patch Slow Cooker Recipes cookbook.
24-oz pkg frozen shredded hashbrowns,thawed
10-3/4 oz can cream of potato soup
16-oz container ranch dip
1 to 2 cup shredded cheddar cheese
salt,pepper, and garlic powder to taste
6-oz can french fried onions
Combine hashbrowns, soup, dip, and seasoning in a slow cooker; heat on low settings for 4 to 6 hours, stirring once. Sprinkle with onions before serving. Serves 4 to 6
I sprayed my crockpot with cooking spray so the hashbrowns wouldn’t stick to it and burn. I didn’t add the can french fried onions. My son even liked these and he is picky. My husband said it was delicious. I really liked it to and will be adding it to the menu in the next couple of weeks. This would make a great dish to take to a picnic , church event or just because.