Ingredients:
- 1 lb. fresh sausage, cut into 1-inch pieces and browned
- 2 10 3/4 oz. cans cream of mushroom soup
- 1 onion, chopped
- 4 potatoes, cubed
Instructions:
Combine all ingredients in slow cooker.
Cover. Cook on Low 8 hours. If mixture becomes too dry, stir in half a soup can or more of water.
I changed:
Seeing as the recipe called for extra water, and the slow cooker that I was using today didn’t have a closely fitted lid, I immediately added one can of water.
Comments:
I served this recipe with corn. Four ingredients makes it a ‘make again’ meal. I made it with medium spicy Italian sausage, but I think the flavor would vary quite a bit depending upon the type of sausage that you used. I’d like to make this one again with those little beef sausages and see what that does. The only other comments made were that because I added extra water there was a lot of ‘gravy’ which even the Gravy Lovers didn’t eat. There was a suggestion to either serve it over rice or noodles, which, when I stopped to think of it, made sense and would have improved the recipe.