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Slow-Cooker Sumptuous Ham And Potato Casserole

Bettyskitchen's picture
Ingredients
  Cooked ham 1 Pound, cut into cubes, 1/2 inch on a side
  Potatoes 4 Medium, peeled and cut into ¼-inch slices (Uncooked)
  Onion 1 Medium, chopped
  Shredded sharp cheddar cheese 1 Cup (16 tbs)
  Canned cream of mushroom soup 10 3⁄4 Ounce (1 Can, Undiluted)
  Canned cream of celery soup 10 3⁄4 Ounce (1 Can, Undiluted)
Directions

Layer 1 pound of cooked ham cubes, 4 medium sliced potatoes, 1 chopped onion, and 1 cup shredded Cheddar cheese in a slow cooker, making about 4 alternating layers of each. Pour a 10 ¾-oz. can of cream of mushroom soup and a 10 ¾-oz. can of cream of celery soup over the top. Spread the soups, so that they cover the top layer completely. Turn the slow cooker to HIGH and cook for about 6 hours or on LOW for 8 to 10 hours. Check the potatoes with a fork to make sure they are tender, and serve while hot. (You may bake this in a large casserole dish in a 350-degree (F) oven for about 2 hours, if you prefer; just check to make sure the potatoes are tender.) This is a perfect way to use your leftover Easter ham; however, if you do not have leftover ham, you may buy about a 1-inch slice of cooked deli ham and chop it into cubes for this recipe. I hope you enjoy this recipe! We love it, even without leftover ham! --Betty

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Feel: 
Meaty
Equipment: 
Crock Pot
Dish: 
Casserole
Ingredient: 
Ham, Milk Product
Preparation Time: 
15 Minutes
Cook Time: 
600 Minutes
Ready In: 
615 Minutes
Servings: 
4
Why take the pain of ordering a takeout when you can turn your last night's leftovers into a magical second supper. Betty presents a delicious meal idea — a slow-cooker ham and potato casserole recipe that is a great way to use up your ham and potato leftovers. Stream the video recipe and get baking this yummy homemade treat.

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