Cheese Potato and Kielbasa Hotdish
Easy slow cooker casserole adapted from Taste of Home's Potato Sausage Supper. 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
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READY IN: 6hrs 20mins
SERVES: 8
YIELD: 1 Casserole
UNITS: US
INGREDIENTS
Nutrition- 6medium russet potatoes
- 1(10 ounce) can cream of mushroom soup or (10 ounce) can cream of chicken soup
- 8
- 1teaspoon morton's nature's seasoning
- 1⁄2teaspoon dill weed
- 1
- 4cups skim milk
- 1⁄4cup breadcrumbs, italian flavor
- 1⁄4
- 1⁄4
- salt and pepper
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DIRECTIONS
- I use a 6 qt slow cooker.
- Peel and cut potatoes into chunks.
- 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.
- Slice polish sausage into 1/2 inch slices.
- In a large mixing bow combine potato chunks, onion, 8oz of cheese shreds and cream soup. Add one soup can of milk and stir.
- Spray Slow Cooker with non-stick spray.
- 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.
- Cook on Low 6-8 hours.
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