Scalloped Potatoes

  • 1 C Butter, Melted
  • 1 C Onion, Chopped
  • 32 oz Frozen Hash Browns
  • 21 1/2 oz Cream of Mushroom Soup
  • 3 C Milk
  • 2 C Cheddar Cheese, Shredded
  • 2 Small Green Peppers, Chopped
  • 2 C Cheese Cracker Crumbs

  1. Lightly grease Crock-Pot.
  2. Stir together all ingredients except 1/2 the cracker crumbs.
  3. Transfer to Crock-Pot and top with remaining crumbs.
  4. Cover and cook on high for 3-4 hours.

Comments

Post a Comment

Popular posts from this blog

Zesty Italian Barbecue Meatballs

3 lbs Ground Beef 2 C Romano Cheese 1 1/2 C Breadcrumbs 1 Bunch Fresh Italian Parsley, Minced Salt and Pepper, to taste In a mixing bowl, combine first 5 ingredients. Form into walnut-sized balls. Bake meatballs in a shallow baking dish at 350 degrees for 20 minutes, or until browned. Drain off any fat, and transfer to Crock-Pot. In a separate bowl, mix remaining ingredients thoroughly. Pour sauce over meatballs. Cover; cook on low for 4-6 hours, or on high for 2-4 hours. Stir once in the middle of cooking.
Read more

Chicken Tortilla Soup

8 Boneless, Skinless Chicken Thighs Salt and Pepper, to taste 8 oz Chopped Green Chiles, Drained 4 Cloves Garlic, Minced 2 Yellow Onions, Diced 56 oz Diced Tomatoes, Undrained 3 Cups Chicken Broth 2 tsp Cumin 8 Corn Tortillas, Sliced into 1/4" Strips 1/4 C Cilantro, Chopped 1 C Monterey Jack Cheese, Shredded 2 Avocados, Diced and Tossed with Lime Juice 2 Limes Place chicken in Crock-Pot. In a separate bowl, combine chiles, garlic, onion, tomatoes, chicken broth, and cumin. Blend and pour over chicken. Cover; Cook on high for 3-5 hours, or on low for 7-9 hours.  Shred the chicken when it is very tender. Just before serving, add sliced tortillas and chopped cilantro. Stir to incorporate and soften tortillas. When serving, top with shredded cheese, avocado, and a squeeze of lime.
Read more