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.
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