Mar 10 2009
Cheesy Crockpot Potatoes
Cheesy Crockpot Potatoes
1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 teaspoon paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick
1 cup shredded cheddar cheese (4 ounces)
1. Mix soup, paprika and pepper. In greased 2-quart shallow baking dish arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese.
2. Cover and cook on high for 3 to 4 hours, until potatoes are tender. Keep warm (on low) for serving.
