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Prep 20min
Total10hr35min
Servings8
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Ingredients
6
medium potatoes (2 pounds), cut into 1/8-inch slices
1
can (10 3/4 ounces) condensed cream of onion soup
1
can (5 ounces) evaporated milk (2/3 cup)
1
jar (2 ounces) diced pimientos, undrained
1/2
teaspoon salt
1/4
teaspoon pepper
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Steps
1
Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray.
2
Mix all ingredients; pour into cooker.
3
Cover and cook on low heat setting 10 to 12 hours or until potatoes are tender.
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Vary the taste by using whatever cream soup you have on hand, such as cream of mushroom, chicken or broccoli. You may want to add a thinly sliced small onion or 1/4 teaspoon onion powder if you decide not to use the onion soup.
For the cheese lovers in your family, sprinkle about 1/2 cup of their favorite shredded cheese over the top of the potatoes. Cover and let stand a few minutes so the cheese becomes warm and melty.
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Nutrition Facts
Serving Size:1 Serving
Calories
155
Calories from Fat
25
Total Fat
3g
Saturated Fat
1g
Cholesterol
10mg
Sodium
460mg
Total Carbohydrate
30g
Dietary Fiber
2g
Protein
4g
% Daily Value*:
Iron
8%
8%
Exchanges:
2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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