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I used 98% fat free cream of celery soup and turkey bacon for this dish in order to lower the fat content. At about 1 hour into the cooking, it was evident that there wasn't enough liquid (potatoes were sticking to the bottom and sides of the crockpot and turning crisp), so I ended up adding about 1/2 can of 98% fat free mushroom soup mixed with 1/4 cup water. After that addition, everything went fine. I didn't need nearly the cooking time, and my casserole was done in 4 hours. I also added mushrooms because, well...I love them! When completed, I really liked this dish and will be making it again. Thanks for posting!

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jonesies January 06, 2007
Fresh Green Bean & Potato Casserole