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Potato Cheese Bake

1 (10 3/4-oz.) can condensed cream of mushroom soup
1 (8-oz.) container (about 1 cup) sour cream
1 (7-oz.) round hickory-smoked Gouda cheese, cut into 1/2-inch cubes
1/3 cup roasted red bell pepper strips (from a jar)
1 (32-oz.) pkg. (8 cups) frozen southern-style cubed hash-brown potatoes, thawed

1. Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. In medium bowl, combine soup, sour cream and cheese; mix well. Gently stir in roasted pepper strips.
2. Arrange half of potatoes in sprayed slow cooker. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spreading evenly. Do not stir.
3. Cover; cook on low setting for 5 to 6 hours.

Makes 12 Servings
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