Slow Cheesy Potatoes

These can be made with shredded or southern style hash browned potatoes.  If you do not thaw them first, add at least an hour of cooking time on high then reduce to low for two hours.  Nutrition information is for 10 servings made with healthy choice cream of chicken soup.

  2 Lb Hash Brown Potatoes                                                      8 Ounce Sour Cream

  4 Cups Low Fat Cheddar                                                         1 Cup 1% Milk

  21.5 Ounce Low Fat Cream Of                                                Pinch Salt

  -Chicken Soup                                                                         1 Tsp Garlic

Thaw the hash brown potatoes.  Shred the cheddar cheese and mince the garlic.  Combine all ingredients and put in a 4 quart slow cooker.  Cook on low, stirring occasionally, for 2 hours.

Per Serving: 176 Cal (23% from Fat, 35% from Protein, 42% from Carb); 16 g Protein; 4 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 18 g Carb; 1 g Fiber; 2 g Sugar; 258 mg Calcium; 1 mg Iron; 354 mg Sodium