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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a fast meal for those busy weeknights! Ingredients:
2 (10 1/2 ounce) cans cream of potato soup |
1 (11 ounce) can mexicorn, drained |
6 small red potatoes, sliced thin |
2 medium celery ribs, sliced |
1 1/2 cups cubed ham |
3 cups milk (more or less to suit your own taste) |
salt & pepper (and or garlic salt) |
Directions:
1. Combine all ingredients in large pan over medium heat, stirring often, until potatoes are tender. Approx 20 minutes.
2. Serve with biscuits or crescent rolls.
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