Cheesy Hashbrown Casserole...One of my Favorites! This is my favorite version of this recipe. Lots of buttery goodness. We call these Michelle's potatoes at our summer gatherings, since she gets the request to make these. YUM!!!
10 pounds potatoes, peeled and sliced 1 large onion, diced 16 slices thick cut bacon, uncooked and diced 4 cups shredded taco blend cheese 1 28 oz can cream of chicken soup ~Place half of the sliced potatoes in the bottom of crock. ~Top with half of onion, cheese and bacon. ~Repeat layers. ~Top with cream of chicken soup. ~Cook on low of 8 to 10 hours. Easy peezy!!!!
"Crack potatoes," these are called ... they are REALLY good. N. B. > I used an equivalent amount of HOMEMADE ranch dressing instead of the dip & sour cream, which I found WAY too salty. (The bottled dressings have oil as their first ingredient, and you'll be sorry if you bake them...) So basically these are potatoes, ranch dressing and cheese & bacon ... yep, you heard me.
4-6 raw chicken breasts, new potatoes, green beans (fresh or canned-really any green veggie would work. Broccoli is good, too). Arrange in 9x13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 hour.
Baked Potato Soup - Slow Cooker Style **tested, family approved. There were NO left overs, that oughta' tell you something!! Over heard at the table..."It's a bowl of heaven", "It's BETTER than *insert restaurant name*!!". ***