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.
Beef isn’t a regular part of our diet anymore, but every once in a while, especially if I find a good sale price, we indulge. The following is a pot roast recipe that I used to cook in my oven, but have found that the Rival crock potproduces a much more tender cut of meat. Even as I write this, one is simmering away in my crock pot, filling my kitchen with the mouth watering aroma.
1/4 cup flour
3 tbls cooking oil
5 lb bottom round roast (or any economy cut roast beef)
1 can cream of celery or cream of mushroom soup
1 cup white zinfandel wine
1 tbls worchestershire sauce
1 package dry onion soup mix
1 tsp browning sauce
2 tbls catsup
1/4 cup water
Heat oil in frying pan over medium high heat.
Dredge roast on all sides with flour and brown all sides of roast.
Place roast in crock pot.
Cover roast with remaining ingredients in order given.
Cook on low for eight hours or until desired tenderness.
Serve with mashed potatoes or rice. The gravy is ready. Add vegetables and salad to complete your meal.
