 |
Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
|
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 king arthur unbleached 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 (4 ounces) shredded cheddar cheese, optional |
Directions:
1. In a 3-qt. slow cooker, layer potatoes, onions and ham.
2. 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. Yield: 4 servings.
|
|