INGREDIENTS
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Cream of Mushroom Sauce**:
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1 tablespoon butter
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3 tablespoons flour
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1/2 cup broth (vegetable or chicken)
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1/2 cup milk
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1/2 cup chopped mushrooms
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In the Crock Pot:
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5 medium Russette potatoes, peeled and cubed
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1/4 cup butter, melted
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1 small onion, chopped
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1/2 teaspoon salt
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1 cup sour cream
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Cream of Mushroom Sauce**
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2 1/2 cups cheddar cheese, shredded
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Topping:
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1 package (6 ounces) herb-seasoned stuffing mix
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1/4 cup butter, melted