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Slow-Cooker Scalloped Potato and Sausage Supper

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Slow-Cooker Scalloped Potato and Sausage Supper
  • Prep Time 10 min
  • Total Time 5 hr 10 min
  • Servings 4
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This dish makes a great family dinner on a busy fall evening. Add a crisp tossed green salad and some thin, crunchy breadsticks.

Ingredients

1
package (4.9 ounces) Betty Crocker™ scalloped potatoes
1 1/4
cups water
1
can (10 3/4 ounces) condensed cream of mushroom with garlic soup
1
pound fully cooked kielbasa sausage, cut diagonally into 2-inch slices
1
cup frozen sweet peas, rinsed to separate and drained

Directions

  • 1 Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray. Place uncooked Potatoes in slow cooker. Stir together Sauce Mix, water and soup; pour over potatoes. Top with sausage.
  • 2 Cover and cook on low heat setting 4 to 5 hours or until potatoes are tender.
  • 3 Sprinkle peas over potatoes. Cover and cook on low heat setting about 5 minutes or until peas are hot. <BR><BR><B>Note:</B> This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Tips  

(Total time will vary with appliance and setting.)

If you're watching the sodium and fat in your diet, use reduced-fat sausage and reduced-sodium soup in this family favorite.

Check your cupboard and find that you have other cans of cream soup, but not cream of mushroom with garlic? Use one of the other cream soups, and add 1/4 teaspoon of garlic powder.

Nutrition Information 
No nutrition information available for this recipe
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