Creamy Mushroom Ham & Potatoes
Have a refrigerator full of cooked ham from a holiday feast? Put the leftovers to good use in creamy comfort food.
—TRACI MEADOWS MONETT, MO
PREP: 25 MIN. • COOK: 4 HOURS • MAKES: 4 SERVINGS
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup 2% milk
1 tablespoon dried parsley flakes
6 medium potatoes, peeled and thinly sliced
1 small onion, chopped
1 1/2 cups cubed fully cooked ham
6 slices process American cheese
In a small bowl, combine the cream of mushroom soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, process American cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.