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6 medium potatoes; peeled, sliced 1 medium onion; coarsely chopped 1 1/2 cup cooked ham; cubed 1 cup american cheese; shredded 1 can cream of mushroom soup 1/2 cup milk 1/2 teaspoon thyme leaves
1. In slow cooker, layer 1/2 of the potatoes, onion, ham and cheese; repeat layers.
2. In small bowl, combine soup , milk, and thyme; pour over top.
3. Cover; cook on HIGH setting for 3 hours. reduce to LOW setting; cook for 2 to 2-1/2 hours or until potatoes are tender.
Source: Pillsbury
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