Loved that it came out nice and saucy. I cut back the water to 1/2 cup and baked in the oven 40 min. :)
This was quick and yummy! I used fat free mushroom soup and used about 2T of velveeta light - as dh always has that in the fridge. I left the skins on some red potato's, cubed them and microwaved for 5 minutes in the bowl from my crockpot with some cooking spray. Placed the crock in the holder, added the soup, cheese (and s&p) I also needed to add some liquid as they were pretty thick. Perfect! This will be a great side for the holidays and family get togethers- made in larger quantities. Thanks for a great recipe. — Oct 20, 2005
These were good and not too hard to make. They were a cheesy potato but not too greasy like when you use shredded cheese. Made for Fall PAC 2008.
What a lovely simple side to go with dinner. We don't have cheese wiz here in oz so I used some creamy cheese cubes mixed with the soup. This was tasty and able to be put together without a lot of fuss. I added some seasoned breadcrumbs and parmesan to the top of mine when baking. Thanks for posting, I'm sure I will make this again!
I love this idea of making these potatoes and then adding soup w/cheesewhiz. (which by the way is a favorite around here anyway). A great way to get a very cheesy potato. Thanks for sharing mama. Made these for our Christmas dinner and also for Holiday Beverage Tag.
When my husband goes for seconds of anything I make, I know I've found a great recipe. Thus was the case with Creamed Diced Potatoes. I made it in a casserole at 350F in the oven for 30-40 minutes and it turned out perfect! The only thing I did different was to add a bit more Cheese Whiz. Went great with homemade baked beans. And so another recipe gets saved in "My Favorites". Thanks Nora.