6 large russet potatoes, sliced into 1/4 inch rounds
1 ham steak (about 1 1/2 pounds), cut into cubes
1 can (10 3/4 ounces) condensed cream of mushroom soup (I used the 98% fat free version)
1 soup can water
1 cup shredded Cheddar cheese
Grill seasoning to taste
1. Layer potatoes and ham in slow cooker
2. Combine soup, water, cheese and seasoning in large mising bowl. Pour mixture over potatoes and ham,
3. Cover and cook on HIGH 3 1/2 hours until potatoes are fork-tender. Turn slow cooker to LOW and continue cooking 1 hour.
Serves 5
Weight Watcher Points: 10
From The Rival Crock-Pot Cookbook
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