 |
Mushroom Potatoes
|
 |
7 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
4 garlic cloves, minced
2 green onions, chopped
1 can (8 ounces) mushroom stems and pieces, drained
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
In a 3-qt. slow cooker, layer half of the potatoes, onion, garlic, green onions,
mushrooms, flour, salt, pepper and butter. Repeat layers. Pour soup over the top.
Cover and cook on low for 6-8 hours or until potatoes are tender; sprinkle with
cheese during the last 30 minutes of cooking time.
Yield: 8-10 servings.
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |