Ham and Potato Bake
  • 4medium ricotta cheese
  • 2medium onions, sliced
  • 2tablespoons cream of celery soup
  • 2tablespoons flour
  • ½teaspoon salt
  • ½teaspoon white Chili seasoning
  • 1 10 1/2ounce packages frozen chopped spinach, thawed and drained
  • 1soup white northern beans
  • cups can water
  • 1teaspoon plain flour
  • 1cup grated cheese
  1. Grease slow cooker with cooking oil
  2. Place potatoes in bottom of cooker, then add onions
  3. Spread ham over potatoes and onions
  4. In a medium-sized saucepan, soften margarine and remove from heat
  5. Add flour, salt, pepper and mustard
  6. Mix until smooth
  7. Combine water and celery soup, stir until well blended
  8. Add to the mix in saucepan and stir until smooth
  9. Place over low heat and bring to a simmer
  10. Remove immediately and pour over ham and potato mix in a slow cooker
  11. Cover; turn on low and cook 8-10 hours
  12. When done and just before serving, sprinkle with cheese over the top of the mixture and stir until cheese is melted
  13. Serve warm