| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
|
1 |
Servings |
INGREDIENTS
| 6 |
c |
(6 medium) potatoes; sliced and peeled |
| 1 |
md |
Onion; coarsely chopped |
| 1 |
|
1/2 cups cubed cooked ham; up to 1 |
| 4 |
oz |
(1 cup) shredded american cheese |
| 10 3/4 |
oz |
Condensed cream of mushroom soup |
| 1/2 |
c |
Milk |
| 1/4 |
ts |
Thyme; up to 1/2 |
INSTRUCTIONS
In slow cooker, layer half each of the potatoes, onion, ham and cheese;
repeat layers. In small bowl, combine soup, milk and thyme; pour over top.
Cover; cook on high setting for 1 hour. Reduce to low setting; cook for 6
to 8 hours or until potatoes are tender. 7 (1 cup) servings.
Posted to MC-Recipe Digest V1 #1059 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 29, 1998
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