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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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This sounds perfect on a fall day Ingredients:
6 bratwursts, browned and cut into 1/2 slices |
4 large potatoes, peeled and cubed |
1 tablespoon dried onion flakes |
1 (15 ounce) canned green beans |
1 small red bell pepper, seeded and chopped |
2 cups shredded cheddar cheese |
15 ounces condensed cream of mushroom soup |
water, 2/3 c |
Directions:
1. Assembly Directions:.
2. Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.
3. Freezing Directions:.
4. Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.
5. Serving Directions:.
6. Thaw and reheat.
7. Comments:.
8. Two recipes will fit into a large slow cooker.
9. Nutritional Info:.
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