1 ½ cups buttermilk baking mix
2 egg whites
½ cup milk
1 tbsp minced onions
1 tbsp sugar
1 ½ tsp garlic powder
¼ cup Parmesan cheese
Combine baking mix, egg whites, milk, onions, sugar, and garlic powder in a mixing bowl. Spray slow cooker with cooking spray. Spoon dough mixture into cooker. Sprinkle dough with Parmesan cheese. Cook on high for 1 hour.
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.