Creamy Ham & Potatoes Recipe

Reviewed on Jun. 03, 2013 by chmaje

I cook for my husband and I in the slow cooker all the time. Not a waste at all! What are you wasting? I don't understand your comment.

Reviewed on Mar. 13, 2012 by kitty666

Too bland and salty. Will not make it again

Reviewed on Mar. 11, 2012 by AMRAPUNZEL

I have made MANY times since I first found this recipe!!! We LOVE it!!! I have done it double and 4X-I don't think I have EVER made something for just two !!! LOL What I do is use a small ham steak {1 to double and 2 to 4X} I cube it and then pan fry {with a T of butter} to crisp it up a bit. Then I dice and cook onions in the pan to get up all the browned up goodness from the pan- this adds a nice smokey flavor. The little bit of butter helps to thicken the "sauce" with the flour as it cooks. We eat it like a chowder and it is even better the next day!!!

Reviewed on Feb. 12, 2012 by flyovergirl

Hi Alice, According to my Taste of Home Cassaroles & Slow Cooker cookbook converter, which is pretty darned accurate, I would bake this dish at 350 degrees for 40 minutes.

Reviewed on Feb. 12, 2012 by flyovergirl

Ummm, yummy! I used a whole 16 pkg of ham cubes, 1# pkg of Velveeta and the whole can of soup to eliminate waste and this dish was delicious. The big surprise came when my husband, heating up the leftovers, added a carton of sour cream and 1 C. of peas. That made this dish absolutely mouth-watering! We will definately make this again - next time using sour cream in place of the milk and adding the peas for nutrition and color.

Reviewed on Feb. 12, 2012 by decar48

I used 1 more big potato, the whole can of soup, increased the milk to 1 c. as well as the ham, used 1 heaping TBSP of dried minced onion and added a little more fliour. I couldn't see wasting 1/3 c of soup! It was delicious. I cooked it oh high for 4 hrs in my crockpot. Had enough leftover for my husband's lunch two days later.

Reviewed on Feb. 06, 2012 by 2muchmuchmtthyme

Slow cooker for two seems a waste although it is great if you are going to be away for several hours and need it ready when you get home. However, next time I will just boil the potato ahead of time. Stir all the rest together, cook until the cheese melts, then add the potatoes until they are reheated and serve.

Reviewed on Feb. 02, 2012 by lets.go1@verizon.net

Hello, do you see the bowl and the spoon and you wonder why it is soupy? Is it any wonder why women complain about men not reading directions, the women can't change the directions to suit themselves. What is wrong with: "if you don't like it, don't fix it again" I can tell it is good by what is in the recipe. How many don't know that commercial soup is loaded with salt?

Reviewed on Jan. 31, 2012 by chmaje

I made this this morning and it was very good! Didn't taste too salty at all. It was soupy, but I think that's the way it's supposed to be. It's an entree, not a side dish. I used cream of chicken but everything else was as listed in the recipe. Loved it and will definitely make again!

Reviewed on Jan. 30, 2012 by pattielou

It was way too soupy Did not care for it

Reviewed on Jan. 28, 2012 by kalenapa

for GraminMaine you can substitute a brown pork chop that will give you good taste and dice it into the mix instead of ham, for the cream of celery soup you could taste reduced broth and cook some celery in it an add a t. of flour to thicken. That should really decrease the sodium.

Reviewed on Jan. 28, 2012 by GraminMaine

I would love to try but my husband is on a 1,200 mg sodium diet and one serving has 1,534 mg more than his whole day. If cmarie_1124 finds a low sodium way of making this, I will be happy to try. I can't make any recipe that has more than 500 mg of sodium for the whole meal.

Reviewed on Jan. 28, 2012 by barlows

The sodium in this recipe is way too high. I would not use the dried onion because most of the sodium is in that and the ham. I would try using chicken and real onions. Takes me about 1 minute to chop and onion

When 1500mg of sodium is all anyone should have for the day, this recipe is NOT a keeper.

Reviewed on Jan. 28, 2012 by jslvsclf

I have not tried this yet, but fully intend to when I go to the grocery store again. Alice, try covering an 8" square pan (or any small pan) with foil and bake it at 350 for one hour or until potatoes are fork tender.j

Reviewed on Jan. 28, 2012 by Alice36

I don't have a slow cooker but would cook mine in the oven. What temperature & how long to bake is my question. this sounds so good! Alice

Reviewed on Jan. 28, 2011 by cmarie_1124

We liked this homestyle recipe. My only complaint is it seemed a little salty. I used "Healthy Request" Cream of Celery soup, skim milk, & regular (Idaho) potatoes. The recipe doubles well. Next time I may try I different type of ham to reduce the saltiness.

Reviewed on Jan. 14, 2010 by Audrey 1

I made the receipe as printed and it was so juicy that it looked like soup. I had to put it in a soup bowl and eat it with a spoon. It probably needs more flour to thicken it.

Reviewed on Jan. 09, 2010 by jbjordan

I had to improvise, however it is a real keeper. With only 3 hours to dinnertime on a weekend, I sliced my potatoes instead of cubes, my ham was already portioned and frozen but in sliced form. I used Cream of Mushroom soup, didn't have Cream of Celery. The cheese was sliced from a block of Mild Cheddar. The prep of layering in the crock pot was same, however the crockpot went to high and 2 1/2 hours later is was ready to serve anytime. Ham slices cut with a fork and it was really a good meal. I'll do it again this worked out to be a really flexible recipe.

Reviewed on May. 03, 2009 by Joscy

We love fresh broccoli - so next time making this will add some which I'm sure will only enhance the flavor. Thank you for sharing your recipe.