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Recipe : Entry # 9035
Peggy Key
Recipe Title
Ham Potato Bake
Recipe Theme
January: Crock-Pot
Main Dishes
North Alabama EC
4 medium potatoes, peeled and sliced very thin
1 medium onion, sliced
2 tablespoons margarine
2 tablespoons plain flour
½ teaspoon salt
½ teaspoon black pepper
1 can cream of celery soup
1 soup can water
1 ½ cups fully cooked ham, chopped into bite-size pieces
1 teaspoon prepared mustard
1 cup grated cheddar cheese
Spray slow cooker with vegetable spray. Place potatoes in bottom of cooker, then add onion. In a medium-sized saucepan, soften margarine; remove from heat. Add flour, salt, pepper and mustard; mix until smooth. Combine water and celery soup, stir until blended. Add to the mix in saucepan and stir until smooth. Place pan over low heat and bring to a simmer. Remove immediately and pour over ham and potato mix in the slow cooker. Cover; turn on low setting and cook for 8-10 hours. When done and just before serving, sprinkle cheese over top of the mixture and stir until cheese is melted. Serve warm.