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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 16 |
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This creamy oven favorite slow-cooks in the kitchen while Iâm away. Itâs ready to serve when I get home, making it a real winner in my book! âJoni Hilton, Rocklin, California Ingredients:
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup 2% milk |
10 medium potatoes, peeled and thinly sliced |
3 cups cubed fully cooked ham |
2 medium onions, chopped |
1 teaspoon paprika |
1 teaspoon pepper |
Directions:
1. In a small bowl, combine the soups and milk. In a greased 5-qt. slow cooker, layer half of the potatoes, ham, onions and soup mixture. Repeat layers. Sprinkle with paprika and pepper.
2. Cover and cook on low for 8-10 hours or until potatoes are tender. Yield: 16 servings (3/4 cup each).
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