What's Cooking Wednesday, January 22nd

Happy Hump day friends! It's time again for a What's Cooking Wednesday! Today I am sharing with you how I changed up this Slow Cooker Sausage and Potato Casserole. Between trying to use up stuff in my freezers, pantry and fridge and allergies for those in my house, I modified the recipe to make it fit better for us.

I modified it as follows:

1 Can (10.5 oz) of Campbell's Condensed cream of chicken soup
1 13 oz. pkg of Eckrich Skinless smoked turkey sausage, chopped
1/2 cup(s), Diced uncooked onion(s)
1 cup Silk Cashewmilk, Unsweetened, No Sugar Added
1 Can (10.5 oz) of Campbell's Cheddar cheese condensed soup
2 cup(s) Our Family French cut green beans, fresh frozen
32 oz Ore Ida Diced potatoes

Combine hash browns, smoked sausage, onion, and 2 cups of the cheese in a greased slow cooker.

In a separate bowl, combine cream of chicken, cheddar cheese soup milk, salt and pepper.

Pour over hash brown mix.

Cook on low for 6-8 hours or on high for 3-4 hours. Enjoy!

MyWW Green: 7 Points

MyWW Blue: 7 Points

MyWW Purple: 6 Points

This was very tasty, but something I do not feel I can make often as the tendency was definitely present for me to overeat it.

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