Slow Cooker Scalloped Potatoes and Ham
Recipe by: JoAnna Lund Newsletter - January 1997
5.5 Points Per Serving
6 cups Frozen Shredded Potatoes (I used Ore Ida Hash Browns (Southern
Style) Fat Free - they come in a 32 oz bag).
1 cup Peas, frozen
1 1/2 cups Ham, extra lean - diced
1 1/2 cups Cheddar Cheese, Kraft Reduced Fat - shredded
1 can Cream of Mushroom Soup, condensed, Heathy Request
2/3 cup Nonfat Dry Milk Powder
1 cup Water
1/4 cup Onion - diced
1 tsp Dried Parsley
In a slow cooker, combine potatoes, peas, ham, and cheddar cheese. In
a medium bowl, combine mushroom soup, dry milk powder, water, onion,
and parsley flakes. Add soup mixture to potato mixture. Mix well to
combine. Cover and cook on low for 6 to 8 hours.
Serving Size: 6 - 1 Cup servings.
264 Calories; 8 gm Fat; 19 gm Pr; 29 gm Ca; 732 mg So; 320 mg Cl;
3 gm Fi.
Diabetic Exchanges: 2 Starch 2 Meat.