Ham and Scalloped Potatoes

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Ham and Scalloped Potatoes
Makes 6 servings
Prep: SLOW COOKER – Start in the morning or early afternoon

6-8 slices ham
8-10 medium potatoes thinly sliced
1 onion thinly sliced (optional)
Salt to taste
Pepper to taste
1 cup shredded cheddar cheese (or American cheese)
1 10 3/4-ounce can cream of celery soup
Paprika

1. Put half of ham, potatoes, and onions in slow cooker. Sprinkle with salt, pepper, and cheese. Repeat Layers
2. Spoon soup over top. Sprinkle with Paprika
3. Cover. Cook on low 8-10 hours, or high 4 hours.
*If you like a lot of creamy sauce with your ham and potatoes, stir 3/4 soup can of milk into the soup before pouring it over the layers.

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About Author

Lisa M. Hendey is the founder and editor of CatholicMom.com and the bestselling author of the Chime Travelers children's fiction series, The Grace of Yes, The Handbook for Catholic Moms and A Book of Saints for Catholic Moms. As a board member and frequent host on KNXT Catholic Television, Lisa has produced and hosted multiple programs and has appeared on EWTN and CatholicTV. Hendey hosted “Catholic Moments” on Radio Maria and is the technology contributor for EWTN’s SonRise Morning Show. Lisa's articles have appeared in Catholic Digest, National Catholic Register, and Our Sunday Visitor. Hendey travels internationally giving workshops on faith, family, and Catholic technology and communications topics. She was selected as an Elizabeth Egan Journalism Fellow, attended the Vatican Bloggers Meeting, the “Bishops and Bloggers” meeting and has written internationally on the work of Catholic Relief Services and Unbound. Hendey lives with her family in the Archdiocese of Los Angeles. Visit Lisa at www.LisaHendey.com for information on her speaking schedule or to invite her to visit your group, parish or organization.

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