4 medium red potatoes, thinly sliced
2 medium onions, finely chopped
1-1/2 cups cubed fully cooked ham
2 tablespoons butter or margarine
2 tablespoons all-purpose 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
1-1/3 cups water
1 cup (4 ounces) shredded cheddar cheese (optional)
In a slow cooker, layer potatoes, onions and ham. In a saucepan, melt butter. 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 thickened and bubbly. Pour over the ham. Cover and cook on low for 8-9 hours or until potatoes are tender. If desired, sprinkle with cheese before serving.
2 medium onions, finely chopped
1-1/2 cups cubed fully cooked ham
2 tablespoons butter or margarine
2 tablespoons all-purpose 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
1-1/3 cups water
1 cup (4 ounces) shredded cheddar cheese (optional)
In a slow cooker, layer potatoes, onions and ham. In a saucepan, melt butter. 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 thickened and bubbly. Pour over the ham. Cover and cook on low for 8-9 hours or until potatoes are tender. If desired, sprinkle with cheese before serving.