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Ingredientes
- 4 med red potatoes thinly sliced
- 2 med onions finely minced
- 1 1/2 c. cubed fully cooked ham
- 2 Tbsp. butter or possibly margarine
- 2 Tbsp. all-purpose flour
- 1 tsp grnd mustard
- 1/2 tsp salt
- 1/2 tsp pepper
Direcciones
- 1 10-3/4 Oz can condensed cream of celery soup - undiluted1 1/3 c. water1 c. shredded cheddar cheese - optional (4 ounces)
- Instructions:In a slow cooker, layer potatoes, onions and ham. In a saucepan, heat butter. Stir in flour, mustard, salt and pepper till smooth. Combine soup and water; gradually stir into flour mix. Bring to a boil: cook and stir for 2 min or possibly till thickened and bubbly. Pour over ham. Cover and cook on low for 8-9 hrs or possibly till potatoes are tender. If you like, sprinkle with cheese before serving.
- Yield: 4 servings.
- NOTES : "Serve this stick-to-your-ribs dish with a green salad and dessert for a complete meal," suggests Peggy Key of Grant, Alabama. The creamy mix of hearts ham and tender potatoes is brimming with homemade flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 104 | 29% |
| Total Fat 11.67g | 15% |
| Saturated Fat 5.23g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 1434mg | 60% |
| Potassium 1294mg | 37% |
| Total Carbs 42.33g | 11% |
| Dietary Fiber 4.7g | 16% |
| Sugars 4.26g | 3% |
| Protein 20.59g | 33% |
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