Creamy Ham and Potatoes

Name: Creamy Ham and Potatoes
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4 servings.
Ingredients: 4 medium red potatoes, thinly sliced; 2 medium onions, finely chopped; 1-1/2 cups cubed fully cooked ham; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 teaspoon ground mustard; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 1-1/3 cups water; 1 cup shredded cheddar cheese, optional

"Serve this stick-to-your-ribs dish with a green salad and dessert for a complete meal," suggests Peggy Key of Grant, Alabama. The creamy mixture of hearty ham and tender potatoes is brimming with homemade flavor.

Ingredients

4 medium red potatoes, thinly sliced
2 medium onions, finely chopped
1-1/2 cups cubed fully cooked ham
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/3 cups water
1 cup shredded cheddar cheese, optional

Directions

In a 3-qt. slow cooker, layer potatoes, onions and ham.
In a large saucepan, melt butter. Stir in flour, mustard, salt and pepper until smooth. Combine soup and water; gradually stir into flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over ham. Cover and cook on low for 8-9 hours or until potatoes are tender. If desired, sprinkle with cheese before serving.

Nutrition Facts

1 each: 321 calories, 14g fat (6g saturated fat), 46mg cholesterol, 1586mg sodium, 36g carbohydrate (6g sugars, 4g fiber), 15g protein.

Originally published as Creamy Ham and Potatoes in Quick Cooking September/October 2000

Reviews

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Average Rating:

beckihomecki

May 20, 2015

My 4 boys and husband all love this even though some are picky. I usually double it keeping with one can of soup and using only one large onion.
Classicrock

Oct 13, 2010

I doubled the recipe, but purposely did not double the water, I only used 2 cups rather than 2-2/3 cups. However, 2 cups was still far too much water, and made a big difference in the end as far as it being too watery and lacking in flavor. -Lori in WI.
mom2jh

Apr 5, 2010

I made this for Easter dinner and everyone loved it....even my picky eaters.
tnbsmith

Nov 4, 2009

This is my daughters favorite and so easy... Cooks all day and ready for you when you get home.