A slow, cooking crock-potrecipe

Crocked Potato Casserole


Single batch        Double batch


¼cup + 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 ½to 2            3 to 4               cups bread stuffing mix


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

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 onLOW for 8 to 10 hours or until casserole is hot and bubbly and potatoes aretender.  Store leftovers, covered,in refrigerator.


I used Red potatoes, which are best for potato salad, sincethey 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 thisrecipe. 

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

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