>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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