Good bye Mac’n Cheese, Hello Cheesy Potatoes!
Ingredients:
24-oz. pkg. frozen diced potatoes or shredded hash browns, thawed
10-3/4 oz. can cream of potato soup
16-oz. container ranch dip
1 to 2 c. shredded Cheddar cheese
salt, pepper and garlic powder to taste.
Directions:
Combine potatoes/hash browns, soup, dip, cheese and seasonings in a slow cooker. Cover and cook on low setting for 4 to 6 hours, stirring once. Optional: Sprinkle with French fried onions before serving.
Cook’n Anytime 