Menu

Slow-Cooker Scalloped Potato and Sausage Supper

  • Save Recipe
Slow-Cooker Scalloped Potato and Sausage Supper
  • Prep 10 min
  • Total 4 hr 20 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Come home to a hearty slow cooked dinner that’s made with sausage, potato, mushroom and peas.
Updated Apr 28, 2014

Ingredients

Steps

  • 1
    Spray 3 1/2- to 6-quart slow cooker with cooking spray. Place uncooked potatoes in slow cooker. Mix soup, water and Sauce Mix (from potato mix); pour over potatoes. Top with sausage.
  • 2
    Cover and cook on low heat setting 4 to 5 hours or until potatoes are tender.
  • 3
    Rinse peas with cold water to separate. Sprinkle peas over potatoes. Cover and cook on low heat setting about 5 minutes or until peas are hot.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you are watching the sodium and fat in your diet, use reduced-fat sausage and reduced-sodium soup in this all-family favorite.
  • tip 2
    Check your cupboard and discover that you have other cans of cream soup but not cream of mushroom with garlic? Use one of the other cream soups, and add 1/4 teaspoon of garlic powder.
  • tip 3
    This dish makes a great family dinner on a busy fall evening. Add a crisp green tossed salad and some long, thin, crunchy breadsticks.

Nutrition

400 Calories, 34g Total Fat, 16g Protein, 10g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
305
Total Fat
34g
Saturated Fat
12g
Cholesterol
65mg
Sodium
1460mg
Total Carbohydrate
10g
Dietary Fiber
2g
Protein
16g
% Daily Value*:
Iron
10%
10%
Exchanges:
2 Vegetable; 2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved