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| CREAMY HAM AND POTATOES | |||
| Yields 4 servings | |||
| 4 med. red potatoes, thinly sliced 2 med. onions, finely chopped 1-1/2 cups cubed fully cooked ham 2 tbsp. butter or margarine 2 tbsp. all-purpose flour 1 tsp. ground mustard 1/2 tsp. salt 1/2 tsp. pepper 1 can cream of celery soup, undiluted 1-1/3 cups water 1 cup (4 oz.) shredded cheddar cheese, optional |
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| 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 ham. Cover and cook on low for 8-9 hours or until potatoes are tender. If desired, sprinkle with cheese before serving. | |||