Today I’m sharing my St. Patrick’s dinner. It’s my first time to try this dish and it was so good and yummy. I have used fried hash brown instead of shredded hash brown. I wasn’t aware that it was shredded but I have the fried hash brown in my freezer so I used it. I didn’t have pimientos and chives as well but it works well. Next time I will be ready!
For the Pot Roast it was delicious. I bought cupcakes for dessert. Yummy! Check out the pictures to taste the foods..lol

Corn Stuffed Peppers

4 medium green peppers
1 can condensed cream of celery soup, undiluted
2 ½ cups frozen shredded hash brown potatoes, thawed
2 cups frozen or fresh corn
½ cup shredded cheddar cheese
¼ cup chopped onion
1 jar diced pimientos, drained
2 tbsp. minced chives
½ tsp. salt
1. Slice tops of peppers and reserve, remove seeds. In a large bowl combine the remaining ingredients. Spoon filling into peppers and replace tops.
2. Place peppers in an 8-in square baking dish. Cover and bake at 350 for 45-60 minutes.
Tip from Sherry Hermitage: Put a tsp. of grape jelly or strawberry jam inside the bottom of the peppers before stiffing them. The reason for this is to cuts the bitterness of the peppers and wakes up taste buds.

Recipe from Taste of home collection

SLOW COOKER POT ROAST

2 (10.75 oz.) cream of mushroom soup
1 pkg. dry onion soup mix
1 1/4 c. water
5 1/2 lb. pot roast

In slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place roast in slow cooker and coat with soup mixture. Cook on high for 3 to 4 hours or low for 8 to 9 hours.

Recipe from Cooks.com