But we're not here to talk about the failures, we're here to talk about the successes. And this one was definitely a success, and will be added to my tried and true list.
This is another plan-ahead, use the crockpot recipe.
Here is your list of ingredients:
- 4 medium red potatoes, thinly sliced
- 2 medium onions, finely chopped (I just used one big one)
- 1 1/2 cups cubed fully cooked ham - great way to use up leftover ham!
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (10 3/4 ounces) condensed cream of celery soup, undiluted (and it was good with the celery soup, but I think next time I'll try the mushroom)
- 1 1/3 cups water
- 1 cup (4 ounces) shredded cheddar cheese, optional (which I totally forgot to do, but it was fine without)
Night before:
Slice the potatoes, chop the onions. Mix together & store in the fridge. Cube ham.
In the morning:
Layer potatoes, onions and ham in crock pot. Melt butter in saucepan. Stir in flour, mustard, salt and pepper until smooth. Combine soup and water. Gradually stir into flour mixture. Bring to a boil. Cook and stir for 2 minutes or until bubbly and thick (You might be able to do this the night before as well, I wasn't sure how much it would thicken up even more overnight in the fridge. But if you want to try it, go for it!). Pour over ham. Cover and cook on low 8-9 hours (or until potatoes are tender). Sprinkle with cheese before serving, if you remember.
This was a great dish and it was great for heating up for lunch the next day at work.
Enjoy!
