Slow Cooker
Hashbrown Casserole
32 oz. pkg. frozen shredded hashbrowns
1 pound pork sausage, browned and drained
1 onion, diced
1 green pepper, diced
1 1/2 cups shredded cheese
1 dozen eggs, beaten
1 cup milk
1 tsp. each, salt and pepper
Layer 1/3 each: hashbrowns, sausage, onion, green pepper, and cheese in a lightly greased slow cooker.
Layer two more times ending with cheese.
In a large bowl, beat together eggs, milk, salt and pepper.
Pour over top.
Cover and cook on low setting for 10 hours.
Serves eight.

Green Pepper Soup
2 lbs. ground beef
2 – 10 3/4 oz. cans tomato soup
2 – 8 oz. cans mushroom pieces, drained
2 green peppers, diced
1 cup onion, diced
1/4 cup brown sugar, packed
3 to 4 cups beef broth
2 cups cooked rice
Brown ground beef in a stock pot over medium heat and drain.
Stir in soup, vegetables and brown sugar.
Add desired amount of beef broth.
Simmer covered until peppers and onions are tender – about 30 minutes.
Stir in rice about five minutes before serving.
Serves eight.

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