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Beefy Au Gratin Potatoes
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| 1 package (5-1/4 ounces) | au gratin potatoes |
| 1 can (15-1/4 ounces) | whole kernel corn, drained |
| 1 can (10-3/4 ounces) | condensed cream of potato soup, undiluted |
| 1 cup | water |
| 1 can (4 ounces) | chopped green chilies, drained |
| 1 can (4 ounces) | mushroom stems and pieces, drained |
| 1 jar (4 ounces) | diced pimientos, drained |
| 1 pound | ground beef |
| 1 medium | onion, chopped |
Set potato sauce mix aside.
Place potatoes in a 3-qt. slow cooker; top with corn.
In a bowl, combine soup, water, chilies, mushrooms, pimientos and reserved sauce mix; mix well.
Pour a third of the mixture over corn.
In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain.
Transfer to slow cooker.
Top with remaining sauce mixture.
DO NOT STIR
Cover and cook on low for 4 hours or until potatoes are tender.
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