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Slow Cooker Recipe Book
Prep: 20 minutes Cook: 6 hours (stands 5 minutes)
Makes: 6 servings (about 1 1/2 cup each)
Ingredients:
- Vegetable cooking spray
- 3 pounds Yukon Gold or Eastern potatoes, unpeeled and thinly sliced (about 9 cups)
- 1 large onion, thinly sliced (about 1 cup)
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups shredded Cheddar cheese (about 8 ounces)
Directions:
1. Spray the removable stoneware of the Casserole Crock
TM
slow cooker with
the cooking spray. Layer one-third of the potatoes and half the onion in the
cooker. Repeat the layers. Top with the remaining potatoes.
2. Stir the soup, milk, Parmesan cheese, salt and black pepper in a medium bowl.
Pour the soup mixture over the potatoes.
3. Cover and cook on LOW for 6 to 7 hours or until the potatoes are tender.
Sprinkle with the Cheddar cheese. Cover and let stand for 5 minutes or until
the cheese is melted.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours
or until the potatoes are tender.
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