Ingredients
1 teaspoon butter1 package (28 ounces) frozen O’Brien potatoes, thawed1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted4 ounces smoked cheddar cheese, shredded1/2 teaspoon pepper1/4 teaspoon salt
Preparation
Grease a 3-qt. slow cooker with butter. Combine potatoes, soup, cheese, pepper and salt. Transfer to prepared slow cooker. Cook, covered, on low until potatoes are tender, 3-1/2 to 4-1/2 hours.
Bake option: Preheat oven to 350°. Place potato mixture in a greased 13x9-in. baking dish. Bake, uncovered, until potatoes are tender, 45-55 minutes.
