8 potatoes, thinly sliced
1 onion, chopped
1 lb. fully-cooked ham, cubed
1 pkg. dry country-style gravy mix
1 can cream of mushroom soup
2 cups water
2 cups shredded cheddar cheese
1. Combine potatoes, onion, and ham in lightly greased slow cooker.
2. Combine gravy mix, mushroom soup, and water. Whisk until combined. Pour over potatoes.
3. Cover. cook on low 7-9 hours, high 3-4 hours.
4. Add cheese during the last 30 minutes of cooking.
3 comments:
Scrum-diddly-um-cious. (did I even spell that right? Willy Wonka would be ashamed...)
I never made my ham & scrambled egg skillet last night, but instead threw some chicken tenders on top of a big salad in the 5 minutes between baseball and pack meeting. Bleh!
I think I'll make this tonight instead!! Thanks!
This sounds very creamy and delicious !
When I was recuping last spring you brought over a potato and ham casserole that was more of the "German potato" type. Also very good. Paul loved it !
I have this recipe cause I loved it so much when you served it to us last time we came.
Thanks for resending!
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