Cheesy Sausage & Potatoes
1 32 oz bag frozen cubed hashbrown potatoes
1 can cream of mushroom soup
14 oz. smoked Sausage, cut into bite size pieces
1 medium Onion, diced
2.5 cups shredded Sharp Cheddar
1/2 cup Sour Cream
1 cup chicken broth
Directions: Spray slow cooker with cooking spray. Add all ingredients keeping 1/2 cup of cheese for topping. Stir to combine. Cook on high 3 hours (stirring frequently) or low 5-6 hours. During last 30 minutes of cook time, add remaining cheese.
Buttery Italian Mushrooms
16 oz. baby Bella Mushrooms, cleaned and halved
1 stick butter
1 Packet Italian Dressing Mix
Combine all ingredients in small slow cooker. Cook on high 2 hours or low 3-4.
Bacon Jalapeno Corn Dip
3 8 oz. cans Mexicorn, drained
2 8 oz. blocks cream cheese
1/2 cup sour cream
2 cups shredded mexican blend cheese
1 can green chilies
1 tbsp chopped jalapeno (I used diced pickled)
Sprinkle of Cajun Seasoning
Sprinkle of Smoked Paprika
6 sliced bacon, cooked and chopped
chopped green onion
Directions: Combine all ingredients except bacon and green onion. Cook on low 3 hours. Top with green onion and bacon. Serve with tortilla chips.
Hey Y’all! Welcome to my kitchen! If you are a home cook, who loves easy recipes, with a southern flare, I hope you will stick around!
CONNECT WITH ME!
Add me on Instagram – Cookcleanandrepeat
—————————————————————————————————————————————-
-For business Inquires, please email cookcleanandrepeat@hotmail.com