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Slow-Cooker Scalloped Potato and Sausage Supper

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By Betty Crocker Kitchens
Updated Apr 28, 2014
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Come home to a hearty slow cooked dinner that’s made with sausage, potato, mushroom and peas.

Slow-Cooker Scalloped Potato and Sausage Supper

  • Prep Time 10 min
  • Total 4 hr 20 min
  • Servings 4
  • Ingredients 5
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Ingredients

  • 1 package Betty Crocker™ scalloped potato mix
  • 1 can (10 3/4 ounces) condensed cream of mushroom with garlic soup
  • 1 soup can water
  • 1 pound fully cooked kielbasa sausage, cut into 2-inch diagonal pieces
  • 1 cup frozen peas

Instructions

  • Step 
    1
    Spray 3 1/2- to 6-quart slow cooker with cooking spray. Place uncooked potatoes in slow cooker. Mix soup, water and Sauce Mix (from potato mix); pour over potatoes. Top with sausage.
  • Step 
    2
    Cover and cook on low heat setting 4 to 5 hours or until potatoes are tender.
  • Step 
    3
    Rinse peas with cold water to separate. Sprinkle peas over potatoes. Cover and cook on low heat setting about 5 minutes or until peas are hot.

Nutrition

400 Calories
34g Total Fat
16g Protein
10g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
305
Total Fat
34g
Saturated Fat
12g
Cholesterol
65mg
Sodium
1460mg
Total Carbohydrate
10g
Dietary Fiber
2g
Protein
16g
% Daily Value*:
Iron
10%
10%
Exchanges:
2 Vegetable; 2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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