Potato and Mushroom Crockpot Casserole

[Guest guest]

I love my crockpot. I didn't even need the butter that

was in the original recipe.

 

1 bag frozen Potatoes O'Brien or hash brown potatoes,

thawed completely (about 1+1/2 lbs)

1 can cream of mushroom condensed soup

1 8oz container sour cream

1/4 cup dry vermouth

1 cup sharp white Cheddar cheese, shredded, plus more

for the top

1/4 cup shedded Parmesan, plus more for the top

1 jar (5 - 6 oz drained weight) whole mushrooms,

drained

1/4 cup dried minced onion (you could use 3/4 cup

fresh, finely minced)

1 + 1/4 tsps dried thyme

about 8 - 10 grindings of black pepper

salt to taste

1/4 tsp smoked paprika, plus more for the top

 

Oil the crockpot insert. Whisk together the sour

cream, vermouth, seasonings and soup. Add the cheese,

mushrooms, potatoes and onions. Stir well. Glop it in

the crockpot and smooth the top. Add the rest of the

cheese evenly over all. Sprinkle heavily with paprika.

 

Set your crockpot on High for 4 hours initially. Go do

something else for about 3 hours. It's ready when the

cheese is melted all the way through to the middle of

the top. Uncover the crockpot, not letting any of the

condensation drip back in, and continue to cook an

hour on High to evaporate some of the moisture.

 

Let cool to warm or room temperature.

 

Enjoy!

Jean

 

 

 

 

 

 

 

 

 

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