6 large russet potatoes, sliced into 1/4-inch rounds
1 ham steak, approx 1 1/2-lbs, cut into cubes
1 can condensed cream of mushroom soup, undiluted
1 cup can of water
1 cup shredded Cheddar cheese
Grill seasoning to taste
Spray the inside of your slow cooker with nonstick cooking spray. Layer the potatoes and ham in the cooker.
In a large mixing bowl, combine soup, water, cheese and seasoning; pour over the potatoes and ham.
Cover, cook on high setting 3 1/2 hours or until potatoes are fork tender. Turn heat to low and continue cooking about 1 hour or until done.
Yield: 5 to 6 servings
file photo
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