Potato Sausage Supper


  • 1 (10 ounce) package frozen peas, thawed
  • 1 (10.75 ounce) can condensed cream of celery soup, undiluted
  • 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
  • 2 medium onions, sliced, separated into rings
  • 1 pound fully cooked kielbasa or Polish sausage, cut into ½-inch pieces
  • 4 medium potatoes, peeled and sliced

1. In a greased 5-qt. slow cooker; layer a third of the potatoes, sausage, onions and cheese soup. Repeat layers twice. 2. Pour cream of celery soup over the top. Cover and cook on low for 5-1/2 hours or until the potatoes are tender. Add the peas and cook 30 minutes longer.

View full recipe at SpringPad


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