I have another side dish for you! Except, this one is slightly not as healthy as the Asparagus Pesto Pasta Salad. But it's still yummy! And it's easy. And you make it in the slow cooker. So dinner is simplified. And who doesn't love simplified? These potatoes are creamy, but pack a punch with the smokiness of Gouda cheese and bacon, and the tartness of sundried tomatoes. They are a great compliment to a meat dish and a nice alternative to mashed potatoes.
Cheesy Bacon and Potato Casserole
Ingredients:
1 can low sodium cream of mushroom soup
1 cup sour cream
8 oz. smoked Gouda cheese, cut into cubes
1/2 cup roasted red bell peppers, chopped
1/2 cup julienned sundried tomatoes
1/2 lb. pre-cooked bacon, chopped
1 (32 oz.) package frozen southern-style hash brown potatoes
Directions:
1. In a large bowl, combine cream of mushroom soup, sour cream, Gouda cheese, bell peppers, tomatoes, and bacon.
2. Spray slow cooker with cooking spray. Pour 1/2 of the cheese mixture into the bottom of slow cooker. Add hash browns. Top with remaining cheese mixture.
3. Cook on low for 6 hours or high for 4.
Serves 8
