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.
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.
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Copyright © 1999-2003 S.H. Klock/ The Recipe
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