Deluxe Potato Casserole

This is another crock-pot recipe that I like a lot. I made it a few times and it turned out pretty delicious. It is a great recipe when I am not up to cooking something with meat. My little 15 month old boy thought that it was heaven on Earth; he ate so much of it. :D

Ingredients
1 can (10 3/4 ounces) condensed cream of chicken soup

1 cup (8 ounces) sour cream

1/4 cup chopped onion

1/4 cup (1/2 stick) plus 3 tablespoons melted butter, divided

1 teaspoon salt

2 pounds potatoes, peeled and chopped

2 cups (8 ounces) shredded Cheddar cheese

1 1/2 to 2 cups stuffing mix

Directions
Combine soup, sour cream, onion, 1/4 cup butter and salt in small bowl.
Combine potatoes and cheese in CROCK-POT® slow cooker. Pour soup mixture over potato mixture; mix well.
Sprinkle stuffing mix over potato mixture; drizzle with remaining 3 tablespoons butter. Cover; cook on LOW 8 to 10 hours or on HIGH 5 to 6 hours, or until potatoes are tender.
Makes 8 to 10 servings

Taco Soup

Ingredients
1 1/2 pounds lean ground beef
1 onion, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can white hominy, drained
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
1/4 cup shredded Cheddar cheese (optional)
1/4 cup sour cream (optional)
1 1/2 cups water

Directions
In a Dutch oven, brown ground beef or turkey with chopped onion, stirring frequently. Once beef is browned drain grease from pan.
Add canned tomatoes, kidney beans, hominy, taco seasoning and ranch salad dressing mix. Mix well and let simmer over low heat for two hours. (Add 1 to 2 cups of water if necessary to make soup the desired consistency)
Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.

A friend of mine from Romania was craving some green beans, but I did not know hoe to make her some that she is used to, so I looked it up online and this is what I found. To my surprise, my friend loved the recipe as well as my kids, my husband, and myself. I used cream of chicken instead of the mushroom because that's what I had. It is very easy to make and very delicious. I baked it for almost an hour; maybe my oven is not that good. :D

Ingredients:
3 (14.5 ounce) cans French cut green beans, drained
1 cup sour cream
1/2 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup coarsely crushed buttery round crackers
1 tablespoon butter, melted

Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the green beans, sour cream, condensed soup, salt and pepper. Spoon into a 2 quart casserole dish. Stir melted butter into the crushed crackers, then sprinkle over the top of the casserole.
Bake for 30 minutes in the preheated oven, until lightly browned and bubbly.