4-Ingredient Slow Cooker Fall Tailgate Magic Directions:
Add the frozen potatoes, condensed soup, 1½ cups cheddar and bacon to a 5- to 6-quart slow cooker.
Gently stir until evenly coated, then spread into an even layer.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the potatoes are tender and the casserole is hot throughout. Gently stir once halfway through if convenient.
Sprinkle the remaining ½ cup cheddar over the top. Cover and cook for 10–15 minutes more, until melted. Serve warm.
Practical Woman's Secret
Fold the potatoes gently so the thin strips hold their shape. Keep the lid closed during cooking to retain the moisture needed for a soft, scoopable casserole.
Serving and Storage
Serve warm as a hearty side dish. Once fully cooked, use the slow cooker’s WARM setting for serving and stir occasionally.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered until hot throughout.
Nutrition Information
Estimated per serving: ⅛ of the casserole, based on 8 servings using a 32-ounce bag of shoestring fries
Calories: 330 kcal
Protein: 16 g
Carbohydrates: 32 g
Fat: 15 g
Fiber: 3 g
Sugar: 1 g
Sodium: 800 mg
I'm waiting for your comments! Enjoy!
