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| 1 lb |
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ground pork sausage |
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| 16 oz |
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frozen hashbrowns |
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| 1 |
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large onion, chopped |
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| 1 16-oz |
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can chicken broth |
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| 2 cups |
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water |
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| 1 |
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can cream celery soup |
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| 1 |
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can cream chicken soup |
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| 2 cup |
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milk |
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garnish with shredded cheddar cheese |
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pepper to taste |
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Tobasco to taste |
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| Brown sausage in large dutch oven over med heat stirring often, until it crumbles and is no longer pink. Add potatoes, onions, chicken broth and water. Bring to boil. Cover, reduce heat and simemr 30 minutes. Stir in soups and milk. Cook stirring until heated through. Dump in crockpot on low all day. |
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| Servings: 1 |
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| Recipe Source |
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Source: Barbara Webb
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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