Mushroom Potatoes Recipe
- 7 medium potatoes, peeled and thinly sliced
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 2 green onions, chopped
- 1 (8 ounce) can mushroom stems and pieces, drained
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup butter or margarine, cubed
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 cup shredded Colby-Monterey Jack cheese
- In a slow cooker, layer half of the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter. Repeat layers. Pour soup over the top. Cover and cook on low for 6-8 hours or until potatoes are tender; sprinkle with cheese during the last 30 minutes of cooking time.
