This recipe for Crock-Pot Cheesy Potatoes and Ham, is included in our Crock-Pot 10 Easy Freezer Meals. If you are coming to this page first and are interested in doing freezer meals, start here. This recipe does NOT have to be frozen first, if you are wanting to do this recipe by itself, then stay on this page and we will go from here.
So this recipe was nice to have because it was one that did not have raw meat (and frankly if you want to go without meat it would be fine). The kids liked it and it would be a good meal for a big breakfast as well. You can use regular potatoes chopped, but will need to rinse them repeatedly to get all the starch out, so I used Hash-browns (the potato O’Brian) kind instead. I normally do not do cream of soups that are low sodium but this one will be much better with the lower sodium. You have plenty of salt from the potatoes and the ham.
Crock-Pot Cheesy Potatoes and Ham
One Medium Sized Bag of Ore-Ida Diced Hash Brown Potatoes or Potato’s O’Brien, apr 28 ounces
2 Cans of Campbell Low Sodium Cream of Mushroom
1 Large Yellow Onion Chopped
2 Cans of Water
2 Ham Steaks Chopped
8 Ounces of Mild Shredded Cheddar Cheese
4 Cups of Chopped Broccoli
2 Teaspoons of Pepper
- Combine all in the Crock-Pot, mixing thoroughly.
- Cook on low for 6 Hours.
Pour all in the Ziploc Freezer Gallon bag, I mixed it up with my hands a bit.
Lay flat, squeezing the air out, and then freeze laying flat.
I thawed before cooking.
*although I generally am not a huge cream of mushroom fan, the potatoes and ham make this salty enough, that the low salt cream of soup version is better, and as far as I can tell, only cream of mushroom is available in low salt. If you can find generic low salt cream of chicken/potatoes/broccoli or celery personally I would switch.