This complete meal can be prepared in a hurry. Yet it has a rich goodness that tastes elegant.
—MERRY MCNALLY IONIA, MI
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 medium carrots, cut into 1-inch pieces
1 1/2 cups diced peeled potatoes
2 medium onions, cut into chunks
Water
1 package (10 ounces) frozen peas, thawed
2 cups cubed fully cooked ham
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
1 jar (8 ounces) process cheese spread
1. In a large saucepan or Dutch oven, combine carrots, potatoes, onions and just enough water to cover. Bring to a boil. Reduce heat; cover and cook 10 minutes or until vegetables are tender.
2. Add the peas and ham; cover and cook 5 minutes longer. Drain water. Stir in the soup and cheese; heat through.