Potato and Sausage Casserole

4 medium Potatoes peeled and sliced
1 lb. fully cooded kielbasa or Polish Sausage
2 medium onions, sliced, seperated into rings
1 (10 oz) can cheddar soup, undiluted
1 (10 oz) can cream of mushroom soup undiluted
1 (10 oz) package frozen peas, thawed ( I use broccoli)


In a greaed 5 qt slow cooker; layer a third of the potatoes, sausage, onions and cheese soup. Repeat layers twice.

Pour cleam of clery soup over the top. Cover and cook on low for 5 1/2 hours or until the potatoes are tender. Add the peas and cook 30 minutes loner.

(I used fresh broccoli and added it in the beginning when I layered the ingredients)