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Recipe : Entry # 1628
Peggy Key
Recipe Title
Ham and Potato Bake
Recipe Theme
Main Dishes
North Alabama EC
4 medium potatoes, peeled and thinly sliced
2 medium onions, sliced
2 tablespoons margarine
2 tablespoons flour
½ teaspoon salt
½ teaspoon black pepper
1 10 1/2 ounce can cream of celery soup
1 soup can water
1½ cups fully cooked ham, chopped into bite-size pieces
1 teaspoon prepared mustard
1 cup grated cheese
Grease slow cooker with cooking oil. Place potatoes in bottom of cooker, then add onions. Spread ham over potatoes and onions. In a medium-sized saucepan, soften margarine and remove from heat. Add flour, salt, pepper and mustard. Mix until smooth. Combine water and celery soup, stir until well blended. Add to the mix in saucepan and stir until smooth. Place over low heat and bring to a simmer. Remove immediately and pour over ham and potato mix in a slow cooker. Cover; turn on low and cook 8-10 hours. When done and just before serving, sprinkle with cheese over the top of the mixture and stir until cheese is melted. Serve warm.