Sausage And Scalloped Potatoes Recipe - Cooking Index
Sausage And Scalloped Potatoes Recipe - Cooking Index
| 2 1/2 lbs | 1135g / 40oz | Potatoes - sliced 1/4" thick |
| 1 lb | 454g / 16oz | Fully-cooked smoked sausage - sliced 1/2" thick |
| 2 lbs | 908g / 32oz | Onions - chopped (medium) |
| 1 | Condensed Cheddar cheese soup - (10 3/4 | |
| Oz) | ||
| 1 | Condensed cream of celery soup - (10 3/4 | |
| Oz) | ||
| 1 | Frozen peas - (10 oz) - thawed, (optional) |
In a 3 1/2- or 4-quart crockery cooker, layer one-third of the potatoes, one-third of the sausage, one-third of the onion and one-third of the cheddar cheese soup. Repeat layers two more times.
Top with cream of celery soup; cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Stir in peas, if used; cover and let stand 5 minutes.
This recipe yields 4 to 6 servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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