Turn the slow cooker to WARM and let the mixture sit for 10 to 15 minutes to thicken slightly before serving. Serve hot over mashed potatoes, noodles, rice, or on buns, with extra shredded cheddar on top if you like.
For a milder flavor, use mild cheddar; for more punch, try sharp cheddar or a mix of cheddar and Colby Jack. You can swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you have on hand. If you want a bit more creaminess, stir in 1/4 to 1/2 cup of sour cream right at the end of cooking. To sneak in veggies without adding more main ingredients, stir in a cup of frozen peas or mixed vegetables during the last 30 minutes of cook time (they’ll warm through without getting mushy). If you prefer less salt, choose a low-sodium condensed soup and use only half the onion soup packet, then season to taste with garlic powder and black pepper. For a little kick, add a pinch of red pepper flakes or a splash of hot sauce when serving. Leftovers reheat well and can be repurposed as a baked potato topping or a filling for quesadillas or grilled cheese for an easy second-night dinner.
