CROCKPOT CREAMY RED POTATOES
2 lbs small red potatoes, quartered
2 (8 oz) pkgs. cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope rance salad dressing mix
Place potatoes in crockpot. In a small bowl, beat cream cheese, soup and salad dressing, mix. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender. Also add about a tablespoon of milk.
CROCKPOT CREAMY HASH BROWNS
1 2-lb pkg frozen cubed hash brown potatoes
8 oz shredded or cubed Velveeta
16 oz sour cream
1 can cream of celery soup
1 can cream of chicken soup
1 lb bacon, cooked & crumbled
1 lg onion, chopped (I omitted this)
1/4 C butter or margarine, melted
1/4 tsp pepper (I used alot more and also added some salt)
Place potatoes in an ungreased crockpot. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours (until potatoes are tender and heated through).
You can serve it with biscuits and fruit salad.
CREAMY SCALLOPED POTATOES (CROCKPOT)
* 3 cups Thinly sliced carrots
* 3 tablespoons Butter or margarine
* 2 cups Water
* 3 tablespoons Orange marmalade
* 1/4 teaspoon Salt
* 2 tablespoons Chopped pecans
Combine carrots, water, and salt in Crock Pot. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20-30 minutes.
Makes 5 to 6 servings.
CHEESE AND POTATO CASSEROLE
2 lb. pkg. frozen hash brown potatoes (partially thawed)
2 (10 oz.) cans cheddar cheese soup
1 (13 oz.) can evaporated milk
1 can French fried onion rings, divided
Salt and pepper to taste
Combine potatoes, soup, milk, and half the can of onion rings; pour into greased slow cooker/Crock Pot and add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings of top before serving.
CHEDDAR POTATO SLICES
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1/2 teaspoon paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick
1 cup shredded cheddar cheese (4 ounces)
1. Mix soup, paprika and pepper. In greased 2-quart shallow baking dish arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese.
2. Cover and bake at 400°F. for 45 minutes. Uncover and bake 10 minutes more or until potatoes
are tender.
Serves 6.
For the slow cooker/Crock Pot:
Follow directions above, placing ingredients in a lightly greased slow cooker/Crock Pot. Cover and cook on high for 3 to 4 hours, until potatoes are tender. Keep warm (on low) for serving.
COMPANY POTATO CASSEROLE
6 c. frozen hash browns, partially
thawed
1/2 c. butter or margarine, melted
1/2 c. onion, chopped
1 tsp. salt
2 (10 1/4 oz.) cans cream of chicken
soup
1 c. sour cream
1 c. potato chips or Corn Flakes,
crushed
Combine all ingredients except sour cream. Pour into lightly greased crock pot. Cover. Cook 5 to 7 hours. During last hour of cooking, stir in sour cream. Sprinkle with crushed potato chips.