Crock Pot Potato Casserole

A slow, cooking crock-pot recipe

Crocked Potato Casserole

Single batch Double batch

¼ cup + 3 ½ + 6 tablespoons butter, divided

1 2 (10 ½-oz) can condensed cream of chicken soup

8 16 ounces sour cream

¼ ½ cup chopped onion

1 1 teaspoon salt

2 4 pounds potatoes

2 4 cups shredded Cheddar cheese

1 ½ to 2 3 to 4 cups bread stuffing mix

Place ¼ cup, =½ stick, butter (or one stick, if doubling recipe) in microwave-safe bowl, melt completely.

Combine melted butter with undiluted soup, sour cream, onion and salt; mix well.

Peel potatoes; cut into ½-inch cubes.

Combine potato cubes and Cheddar cheese in slow cooker. Pour soup mixture into slow cooker; mix well. Sprinkle stuffing mix over potato mixture.

Place remaining butter in small microwave-safe bowl; melt. Drizzle butter over bread stuffing mix in slow cooker.

Cover slow cooker and cook on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours or until casserole is hot and bubbly and potatoes are tender. Store leftovers, covered, in refrigerator.

Notes:

I used Red potatoes, which are best for potato salad, since they hold their shape, but honestly think a type which gets a bit more soft -- though not mushy -- over the slow-cooking period might be better in this recipe.

I used two packages shredded Kraft sharp cheddar cheese for a double batch. Grate your own if you have the time, but I do not think it is crucial to the outcome of the dish.

You can find the above recipe(s) by tapping here on the Home Cookin' index.

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