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| CHEESY POTATOES | ||
| Yields 10-12 servings | ||
| 6 med. potatoes, peeled and cut into 1/4-in. strips 2 cups (8 oz.) shredded cheddar cheese 1 can cream of chicken soup, undiluted 1 small onion, chopped or 1 tbsp. dried minced onion 7 tbsp. butter or margarine, melted, divided 1 tsp. salt 1 tsp. pepper 1 cup (8 oz.) sour cream 2 cups seasoned stuffing cubes |
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| Toss the potatoes and cheese; place in a 5-qt. slow cooker. Combine soup, onion, 4 tbsp. butter, salt and pepper; pour over potato mixture. Cover and cook on low for 8-10 hours or until potatoes are tender. Stir in sour cream. Toss stuffing cubes and remaining butter; sprinkle over potatoes. | ||