May 26, 2015.

Recipe # 146.

                                                           Crock-Pot Cheesey Potatoes

4 Cups Sliced or Hash Brown Potatoes.
12 Ounces Low Fat Shredded Cheddar Cheese.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
8 Ounce Container Low-Fat Sour Cream.
1 Tablespoon Dry Onion.
Fresh Chopped Green Onion for topping. (optional).
Low Fat Sour Cream for topping. (optional).

Mix 8 Ounces of the Cheese, the Cream of Chicken Soup, Sour Cream and Dry Onion together.
Layer in the Crock-Pot starting with the Potatoes until all the ingredients that you mixed together and the Potatoes are used up.
Cover and cook on Low for 4-5 hours.
Remove lid and top with the last 4 Ounces of Cheese.
Cover and cook another 15 minutes or until Cheese is melted.
Serve with Fresh , Diced Green Onion and Sour Cream if you like.