Beefy Au Gratin Potatoes

• 1 package (5-1/4 ounces) au gratin potatoes or cheddar and bacon 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

1. 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.

gratin potatoes, whole kernel corn, condensed cream, water, green chilies, mushroom stems, pimientos, ground beef, onion

Taken from www.tasteofhome.com/recipes/beefy-au-gratin-potatoes/ (may not work)