A slow, cooking crock-pot recipe

Crocked Potato Casserole


Single batch         Double batch


cup + 3             + 6            tablespoons butter, divided

1                           2                   (10 -oz) can condensed cream of chicken soup

8                         16                    ounces sour cream

                                           cup chopped onion

1                         1                      teaspoon salt

2                         4                      pounds potatoes

2                         4                      cups shredded Cheddar cheese

1 to 2             3 to 4                cups bread stuffing mix


Place cup, = 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 -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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