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Slow-Cooker Scalloped Potato and Sausage Supper

  • Prep 10 min
  • Total 5 hr 10 min
  • Servings 4

This dish makes a great family dinner on a busy fall evening. Add a crisp tossed green salad and some thin, crunchy breadsticks. ...MORE+ LESS-

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

Steps

Hide Images
  • 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. Note: 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.

Expert 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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
360
% Daily Value
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

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