>From the Taste of Home website...
Beefy Au Gratin Potatoes
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 4 hours
1 package (5-1/4 ounces) au gratin potatoes or cheddar and bacon potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup water
1 can (4 ounces) chopped green chilies, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (4 ounces) diced pimientos, drained
1 pound ground beef
1 medium onion, chopped
Set potato sauce mix aside. Place potatoes in a 3-qt. slow cooker; top with
corn. In a bowl, combine soup, water, chilies, mushrooms, pimientos and
reserved sauce mix; mix well. Pour a third of the mixture over corn. In a
skillet, cook beef and onion over medium heat until the meat is no longer pink;
drain. Transfer to slow cooker. Top with remaining sauce mixture. Do not stir.
Cover and cook on low for 4 hours or until potatoes are tender. Yield: 4-6
servings. Pimientos are roasted sweet red pepper with the skins removed. Store
unopened jars in a cool dark place for up to 1 year. Once opened, refrigerate
and use within 2 weeks.
~~~***Rhonda G in Missouri***~~~
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