Friday, December 31, 2010

5 on Friday

This recipe comes from my new Crockpot Cookbook that was one of my Christmas presents from my husband.  I have made this before and have always enjoyed it.  I will be making this for dinner today. 

Crockpot dinners are so easy.  I just love them!

Scalloped Potatoes and Ham (or Bacon in our case)

  • 3 pounds potatoes (6-10 med size potatoes), peeled and thinly slice

  • 1 cup shredded Cheddar cheese *

  • 1/2 cup diced onion

  • 1 cup chopped cooked ham or bacon   (I used bacon because for some reason the store I shopped at this week didn't have any of the ham chunks or single ham steaks; they only had the huge hams leftover from Christmas so this would be a good left over idea for your Christmas ham)

  • 1 (10.75 ounce) can condensed cream of mushroom soup (mixed with 1/2 can of water)

  • Salt and Pepper to taste**

  • *You can substitute shredded cheddar cheese with cheese soup if you do not have regular cheese on hand.  You can also use cheese soup in place of the mushroom soup for extra cheesiness. 



    1. Place sliced potatoes in slow cooker.
    2. Mix shredded cheese, onion, and ham or bacon (sliced) with potatoes in slow cooker.
    3. Using a medium bowl, mix together condensed soup and water. Season to taste with salt and pepper. Pour evenly over the potato mixture in crockpot.
    4. Cover, and cook on High for 3 1/2-4 hrs (or until potatoes are tender when poked with fork).
    Pair with a side salad for a tasty quick and easy dinner!

    Sidenote: If you use the cheese soup instead of regular cheese or mushroom soup, use two cans.

    ***You can also make this in a 13x9 casserole dish, if you do not have a crockpot.  Bake in the oven on 350 for 1 hr***

    Thank you Big Momma Kaboose for the photo

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