Recipe of the day. Sausage and scalloped potatos

Sausage And Scalloped Potatoes
2 pounds potatoes, sliced 1/4 inch thick, divided
1 pound fully-cooked smoked sausage link, sliced 1/2 inch thick, divided
2 medium-sized onions, chopped, divided
1 (10 3/4 ounce) can condensed Cheddar cheese soup, divided
1 (10 3/4 ounce) can dondensed cream of celery soup
1 (10 ounce) package frozen peas, thawed, optional
Spray interior of 3 1/2 to 4 quart slow cooker with nonstick cooking spray. Layer into the cooker one-third of the potatoes, one-third of the sausage, one-third of the onion and one-third of the Cheddar cheese soup. Repeat layer two more times. Top with cream of celery soup. Cover; cook on low for 8 to 10 hours, or on high for 4 to 5 hours, or until vegetables are tender. If desired, stir in peas. Cover; let stand for 5 minutes.
If you forgot to thaw the peas, stir them in but let stand for 10 minutes.
Makes 8 servings.

Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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