Lightly coat a 3 1/2 quart or 4 quart slow cooker with cooking spray.
Place au gratin potato mixes with contents of seasoning packets, the ham, and roasted red pepper in the prepared cooker.
In a large bowl stir the water into soup.
Pour soup mixture over potato mixture in cooker.
Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours.
Cook bacon in 10-inch skillet until crisp. Drain and crumble. Stir soup, water, sugar, vinegar, garlic and pepper sauce into skillet.
Stir in potato slices and sauce mix from au gratin potato package and carrots.
Heat to boiling, stirring frequently. Reduce heat.
Cover and simmer, stirring occasionally, until potatoes are tender, about 25 minutes.
Stir in peas.
Cook 5 minutes longer.
Stir in tomatoes.
Garnish with crumbled bacon.
Brown kielbasa and onions in large skillet; drain if necessary.
Add au gratin potatoes, pepper, water, milk and margarine. Bring to a boil; reduce heat, simmer 10 minutes.
Stir in vegies. Simmer an addition 10-12 minutes until potatoes are done.
Preheat oven to 400\u00b0.
In a 1 1/2-quart casserole, prepare au gratin potatoes according to package directions, eliminating butter or margarine.
Stir in deviled ham.
Bake according to package directions.
Makes 6 servings.
Layer the ingredients in order.
Alternate these layers until crock-pot is full.
Put crock-pot on high for 3 to 4 hours.
otatoes au gratin, lightly grease a medium baking dish. Layer sweet potato and potato
In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.
In a skillet, brown the ground beef with onions; drain. Place potatoes and seasoning mix in the slow cooker; cream of celery soup. Top potato mixture with ground beef and onions; salt and pepper to taste. Dot evenly with ketchup and mustard; top with cheese slices. Cover and cook on low for 4 to 6 hours.
Note: Feel free to add a vegetable to this recipe. Simply add it withthe soup. This recipe could use any boxed potatoes wit success. Feel free to season hamburger as you would if you were making cheeseburgers.
Spray the bottom of crock pot with non-stick spray. I use Pam when I have it on hand or I use one of the new crock pot cooking liners for quick cleanup.
Spread the potatoes on the bottom of crock pot.
Simmer all remaining ingredients just until cheese is melted and well incorporated. Do not bring to a boil.
Pour cheese mixture over top of potatoes.
Cover and cook on low setting for 7-9 hours or on high setting for 3-4 hours. Cooking time may vary depending on individual crock pots.
Turn on crock pot, cut beef into bite size pieces.
Mix beef, potatoes, celery, carrots, onion, garlic, bouillon, pepper, and broth in the crock pot (all ingredients except water and flour).
Cover and cook on low setting for 8-9 hours.
Turn crock pot on high, mix flour and water.
Gradually stir in the flour mixture to the crock pot.
Cover and cook an additional 25 minutes or until thickened.
Cook potatoes according to the Stove Top directions on the box.
Layer ham, onion, potatoes, soup and margarine in the crock-pot.
Cook for 3 hours on low.
Prepare potato au gratin mix in large casserole dish according to box directions.
Slice kielbasa link; add to casserole.
Chop frozen broccoli; add to casserole.
Stir.
Bake according to box directions, approximately 20 minutes.
Makes family size casserole dinner!
nd butter in a stock pot. Season the meat with salt
Cook sausage and onion in oil until brown (about 5 minutes). Stir in potatoes, cheese sauce (from au gratin package), water and pepper.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes, stirring occasionally.
Stir in carrot strips and simmer until done, about 10 minutes.
Stir in broccoli and cheese; heat on low 5 to 10 minutes.
Mix potato slices, cheese sauce mix, broth, water, carrots and celery in large saucepan.
Heat to boiling, stirring occasionally.
Reduce heat; cover and simmer for 25 to 30 minutes or until potatoes are tender.
Remove from heat and stir in cream.
Cut luncheon meat into 8 slices; place in an 11 x 7 x 1 1/2-inch baking pan.
Top with potatoes from 1 package dry au gratin potato mix, mushrooms and cheese sauce mix from potato mix. Continue as directed on box, adding 1 teaspoon Worcestershire sauce to butter and boiling water called for.
Cover; bake at 400\u00b0 for 40 minutes.
Heat oil in 10-inch skillet over medium-high heat.
Cook ham and onion in oil about 5 minutes, stirring frequently, until onion is tender.
Stir in potatoes, sauce mix from potato mix, hot water and pepper.
Heat to boiling; reduce heat to low.
Cover and simmer 10 minutes, stirring occasionally.
Stir in vegetables. Cover and simmer about 10 minutes or until potatoes and vegetables are tender.
Sprinkle with cheese.
Brown ground turkey. Meanwhile, chop the vegetables. Drain fat off meat. Rinse very well. Break into small peices.
Spray glass casserole dish with nonstick spray. Mix potato mix according to directions (milk, boiling water, margerine, potatoes and cheese mix). Add vegetables and ground turkey.
Bake at 400 for 20 minutes. I covered mine for the first 15 minutes (but I had company so I was making a double batch). Add cheese in last 5 minutes, stir.
Let sit before serving for 5 minutes so sauce will thicken.
lace chicken breast halves on potato mixture.
Bake uncovered for
Lightly coat the inside of a 3-1/2 or 4-quart crockpot with nonstick cooking spray. In the cooker combine the potatoes from the mixes, the contents of the seasoning packets from the mixes, the ham and roasted red pepper. In a medium bowl mix the water into the soup. Pour over potato mixture in the cooker.
Cover and cook on LO heat for 7-8 hours.
If desired, sprinkle individual servings with fresh chives.