Donna's Slow Cooker Potato Casserole

Donna's Slow Cooker Potato Casserole

1 can condensed cream of chicken soup, undiluted (10.75 oz)

8 oz. sour cream

1/4 cup chopped onion

1/4 cup plus 3 T. butter, melted and divided

1 t. salt

2 pounds potatoes, peeled and chopped

2 cups shredded Cheddar cheese

1 1/2 to 2 cups stuffing mix

Combine soup, sour cream, onion, 1/4 cup butter and salt in small bowl.

Combine potatoes and cheese in slow cooker. Pour soup mixture into slow cooker; mix

well. Sprinkle stuffing mix over potato mixture; drizzle with remaining 3 T.

butter. Cover and cook on low 8 to 10 hours or on high 5 to 6 hours or until

potatoes are tender. Serves 8 to 10

Source unknown

Tip: Store potatoes in a cool, dark, dry, well ventilated place. Do not

refrigerate them. It is important to protect potatoes from light, which can cause

them to turn green. The produce man in my supermarket told me that the green is

something akin to sunburn.

Hugs,Ceil

Contributed by :
* Catsrecipes Y-Group