When our first oven went out (the one that came with our house), I was L-O-S-T…lost. I had just begun to really start cooking and I was actually enjoying it, and *poof* out it went. The oven would not light. Thankfully, I could still use the stove. But, that really put me in a bind. I mean, I already had my menu planned for the week and really, the rest of that month (I think there were 2 weeks left) and I had no idea what I was going to do about cooking all the things I had planned. AAAHHHH!!!!!
- 2 pkg (24 oz) frozen CUBED hashbrown potatoes, thawed (You can also dice up your own white or red potatoes)
- 1 cup CUBED (or diced) fully cooked ham (we use Turkey-Ham from Aldi’s)
- 1 small onion, chopped (or 3 TBSP minced onion)
- 2 cups (8 oz) shredded cheddar cheese, divided
- 1 can (14 ¾ oz) Cream of Chicken soup
- ½ cup butter, melted
- 1 cup (8 oz) sour cream
- In a medium bowl, combine the potatoes, ham, onion & 1 cup cheese, soup & butter.
- Pour into slow cooker. I love using the liners for easy clean-up!
- Cover & cook on LOW for 3-4 hours or until potatoes are tender.
- Stir in sour cream.
- Sprinkle remaining cheese on top. (I usually add a little extra, since our family loves cheese.)
- Cover & cook for another 15 minutes or until cheese is melted.
- Serve with your favorite vegetable side and ENJOY!!!!
2 pkg (24 oz) frozen CUBED hashbrown potatoes, thawed (You can also dice up your own white or red potatoes)
1 cup CUBED (or diced) fully cooked ham (we use Turkey-Ham from Aldi’s)
1 small onion, chopped (or 3 TBSP minced onion)
2 cups (8 oz) shredded cheddar cheese, divided
1 can (14 ¾ oz) Cream of Chicken soup
½ cup butter, melted
1 cup (8 oz) sour cream
2. Pour into slow cooker. I love using the liners for easy clean-up!
3. Cover & cook on LOW for 3-4 hours or until potatoes are tender.
4. Stir in sour cream.
5. Sprinkle remaining cheese on top. (I usually add a little extra, since our family loves cheese.)
6. Cover & cook for another 15 minutes or until cheese is melted.
