Recipe originally from Taste of Home Magazine
Monday nights are always the hardest nights to cook for me. I am not sure what it is exactly but I am always beat. That being said, we still must eat. I try to do either crockpot dinners or meals that I can prep in advance on Mondays. This meal reminded me of Thanksgiving so I made green beans and mushrooms as the side.
Prep: 25 mins.
Cook: 4 hours low
Makes: 4 servings
1 can (10 1/2 oz.) condensed cream of mushroom soup, undiluted
1/2 cup 2% milk
1 Tbsp. dried parsley
6 medium potatoes, peeled and thinly sliced
1 small onion, chopped
1 1/2 cups cubed fully cooked ham
6 slices processed American cheese (oh don’t you just love that word)
In a bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.
Now Let’s Dish-
Next time I believe I will use whole milk. The sauce was a little runny. I will also use half the onions next time, the amount used was a little over powering.
I definitely will lightly brown the chopped ham next time as well. Totally not necessary but I think it would add some more ham flavor.
I would be very surprised if your potatoes are not done in 4 hours. I feel like if I kept mine in much longer they would have become mushy.
If you are quick with potatoes this is a really easy recipe. Kids and adults liked it just the same.