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.
Using fish in your Rival Crock Pot is a tricky - but surprisingly easy - way to add some variety to your slow cooked meals. In our family we make the following recipe while staying at our beach house.
4 to 5 medium potatoes, peeled and sliced
3 tablespoons flour
salt and pepper
1 can (16 ounces) salmon, drained and flaked
1/2 cup chopped onion
1 can (10 3/4 ounces) cream of mushroom soup or cream of celery soup
1/4 cup water
1 dash nutmeg
Place half of the potatoes in greased slow cooker/Rival Crock Pot. Sprinkle with half of the flour, then sprinkle lightly with salt and pepper. Cover with half the flaked salmon; sprinkle with half the onion. Repeat layers. Combine soup and water; pour over top of potato and salmon mixture. Sprinkle with just a dash of nutmeg. Cover and cook on Low for 7 to 9 hours, or until potatoes are tender.
