1 can 10 3/4oz cream of mushroom soup
1 ½ cup sour cream
½ cup chopped onion
¼ cup butter
1 tsp garlic salt
2 lbs potato’s peeled & chopped
3 cups shredded cheddar cheese
1 ½ cup stuffing mix
3 tbsp butter
Mix soup, sour cream, onion, butter and garlic salt in small bowl. Combine potatoes and cheese in the crock-pot, then pour mixture over potato mixture, mix well. Sprinkle with stuffing mix; drizzle with 3 tablespoons butter. Cover and cook on low 4-5 hours, or until potato’s are tender.
Our family loves corn on the cob, but was bored one day with the “normal” preparation. I decided to do something different and came up with this using my Rival Crock Pot. It turned put so good we gave it our “pearl necklace” award, which is a family term for REALLY good food!
¾ cup butter softened
4-5 cloves of garlic
2 tbsp minced fresh parsley
¼ tsp salt
1 tbsp black pepper
4-5 ears of corn, husked and rinsed
Mix butter, garlic, parsley, salt and pepper together in a small bowl.
Place an ear of corn on a piece of foil, lather corn with mixture and roll up in foil. Repeat for each additional ear of corn. Place corn in crock-pot and add enough water to cover ¼ of each piece of corn. Cover, and cook on high 2 to 2 ½ hours.
