Cheese Potato and Kielbasa Hotdish |
|
 |
Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
|
I adapted this from the 2 cans of cheese soup to make it lighter but still flavorful. Notes *The cups of milk are an approximate, I fill the soup can with milk to mix then after putting the hotdish in the slow cooker I pour more milk over the top until it just covers the potatoes. *I have been using Cambell's new Cream of Chicken and Mushroom soup. Ingredients:
6 medium russet potatoes |
1 (10 ounce) can cream of mushroom soup or 1 (10 ounce) can cream of chicken soup |
8 ounces cheddar cheese, shreds |
1 teaspoon morton's nature's seasoning |
1/2 teaspoon dill weed |
1 lb polish sausage |
4 cups skim milk |
1/4 cup breadcrumbs, italian flavor |
1/4 small sweet onion, minced (optional) |
1/4 cup cheese, shreds for topping |
salt and pepper |
Directions:
1. I use a 6 qt slow cooker.
2. Peel and cut potatoes into chunks.
3. for a medium potato that is about 6 chunks. If you slice them too thin the potatoes will turn to mush in the slow cooker.
4. Slice polish sausage into 1/2 inch slices.
5. In a large mixing bow combine potato chunks, onion, 8oz of cheese shreds and cream soup. Add one soup can of milk and stir.
6. Spray Slow Cooker with non-stick spray.
7. Layer potato mix and sausage slices in the cooker, sprinkle each layer with seasonings so the flavor cooks into each layer. Pour additional milk on top until it almost covers potatoes. I top with additional cheese and the bread crumbs.
8. Cook on Low 6-8 hours.
|
|