6 medium potatoes, peeled and cut into 1/4-inch strips
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small onion, chopped or 1 tablespoon dried minced onion
7 tablespoons butter, melted, divided
1 teaspoon salt
1 teaspoon pepper
1 cup (8 ounces) sour cream
2 cups seasoned stuffing cubes
Instructions
Toss the potatoes and cheese; place in a 5-qt. slow cooker. Combine soup, onion, 4 tablespoons butter, salt and pepper; pour over potato mixture.
Cover and cook on low for 8-10 hours or until potatoes are tender. Stir in sour cream. Toss stuffing cubes and remaining butter; sprinkle over potatoes. Yield- 10-12 servings.
Originally Submitted
8/1/2010
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