- 4 peeled medium potatoes, sliced
- 2 medium onions, chopped
- 1 1/2 cups [375 mL] cooked ham cubes
- 2 tablespoons [30 g] butter or margarine
- 2 tablespoons [17.5 g] flour
- 1/2 teaspoon [2.5 mL] dry mustard
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 1 [10-ounce / 284-mL] can cream of celery soup concentrate, undiluted
- 1 1/3 cups [330 mL] water
- 1 cup [225 g] shredded mild Cheddar cheese
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- Layer potato slices, chopped onions, and ham cubes into a slow cooker.
- Melt butter or margerine into a saucepan.
- Stir in flour, dry mustard, salt, and pepper until smooth.
- Combine cream of celery soup concentrate and water; gradually stir into flour mixture.
- Bring to a boil.
- Cook stirring for about 2 minutes, until thick and bubbly.
- Pour all over ham cubes.
- Cover and cook on 'LOW' for 8 to 9 hours or until potato slices are tender.
- Sprinkle all over with shredded mild Cheddar cheese, cover and allow to melt before serving.
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