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Prep 20min
Total7hr20min
Servings4
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Ingredients
3
tablespoons zesty Italian dressing
1
tablespoon Dijon mustard
2
medium unpeeled potatoes, cut into 1-inch slices (2 cups)
2
medium onions, sliced (1 1/2 cups)
2
medium carrots, cut into 1-inch slices (1 cup)
2
cups chopped green cabbage
1
ring (1 lb) fully cooked smoked turkey sausage, cut into 1-inch slices
1
can (14.5 oz) diced tomatoes with green pepper, celery and onion, undrained
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Steps
1
In small bowl, mix dressing and mustard. In 3 1/2- to 4-quart slow cooker, arrange potato slices in even layer; drizzle with one-third of the dressing mixture. Arrange onion slices on potatoes; drizzle with one-third of the dressing mixture. Top with carrots and cabbage; drizzle with remaining dressing mixture.
2
Arrange sausage slices on vegetables. Pour tomatoes in even layer over sausage.
3
Cover; cook on Low heat setting 7 to 8 hours.
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The skin of red potatoes is usually more tender than the skin of russet potatoes, so you may want to try red potatoes for this casserole.
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