Tuesday, January 09, 2007

Chile-Cheese Party Potatoes

yield: 12 servings

1 can condensed cream of mushroom soup
1 (8 oz) container sour cream
1 (4.5 oz) can chopped green chiles
6 oz. (1 1/2 cups) shredded colby-monterey jack cheese blend
1 (32 oz.) pkg. frozen southern-style cubed hash brown potatoes
3 green onions, sliced
1/2 cup finely crushed nacho-flavored taco chips

1. Spray a 4 to 6 quart slow cooker with cooking spray. In medium bowl, combine soup, sour cream, chiles and cheese. Mix well.

2. Arrange half of potatoes in sprayed slow cooker. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture; spread evenly.

3. Cover; cook on high setting for 3 1/2 to 4 1/2 hours. Sprinkle onions and chips onto potato mixture before serving.

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