Crock-Pot Cheesy Potatoes and Ham

IMG_0387 february freezer meal crockpotladies

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

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 15 minutes

Yield: 5

Crock-Pot Cheesy Potatoes and Ham

Ingredients

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

Instructions

  1. Combine all in the Crock-Pot, mixing thoroughly.
  2. Cook on low for 6 Hours.

Notes

Freezer Directions:

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.

http://crockpotladies.com/crockpot-scalloped-potatoes-ham/

 

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Comments

  1. Martin says

    My wife just made this recipe (without any freezing) and didn’t deter too much from it, but, while we thought it was really flavorful, it came out more like soup. Any thoughts on what may have went wrong?

    • Lady Sarah says

      The only thing I can think of, is the crock pot temp is far off from what I was using….so the water didn’t evaporate out. I would probably cut it down to one can of water and see if that helps it.

      You can also leave the lid off for an extended amount of time to help the water boil off. Ours wasn’t soupy at all..it was rather thick..so I’m a bit perplexed.

  2. Jayson B. says

    I have not personally made this recipe, but I have had an unusual experience related to it that I wanted to share, in hopes of changing a single key element of websites like this and the users who post their recipes. I really think most just have not thought of it and I am certain others have run into this as well.

    My mother recently broke her ankle and was not able to complete her normal functions around the house. To help out, my sister made several meals and froze them so my parents would have easy dinners pre-planned. This evening my children (Ages 13 & Twins @ 11) went to visit in-between the time my wife went to work and I got home from work. They decided to eat one of the meals my sister prepared while they were there. A meal which just happened to be this recipe. Now I will get to the specific point I wanted to comment on…

    One of my 11 year old twins (Hannah) was diagnosed with Type-1 Diabetes in April of this year. As you may imagine, this has caused a multitude of changes on our family, but one of the more difficult aspects to manage is the CONSTANT NEED to know exactly how many carbohydrates she is eating in her meals; her carb intake has to be compensated with insulin to balance her blood sugar. Recipes like this one, while quite yummy, create a big challenge in calculating what number of carbs are consumed per serving; especially when prepared by others in other places.

    I would think that this ‘nutritional information’-(see note below) would be fairly easily calculated in the process of preparing, and just as easily posted within a recipe website/forum like this. If the practice of calculating the combined carbohydrates or a better option would be listing them individually next to each ingredient could become common-place within the recipe sharing community at-large… Type-1 Diabetics readers, and their parents!!, as well as Aunts and Grandma’s in my specific situation :-), would be eternally grateful!

    *** Note about Nutritional Information Reference***

    I used this term even though I do not mean the complete guide normally seen on the side of most food packaging we all buy. I completely understand that trying to combine all of these amounts and figures would be impossible for all of us except those who happen to be an Actuary, Statistician, or US Tax Accountant. All I am requesting/discussing is keeping track of the carbohydrates in each item. I am aware of many other medical conditions that require knowledge of specifics in food (salt and gluten as examples), but a deduced or educated guess type of answer can be used in these cases. However, a miscalculated insulin injection can literately kill someone (someone very special to me!).
    To end my VERY LONG comment…
    BTW, Thanks for reading all of it! :-)

    Please remember for the future… A little additional detail in your recipes (remember accuracy really counts!) will help my family and I, as well as all others in our positions, fear the potential miscalculations from guessing a great deal less!

    Thank you,
    Jayson B. (and 11 yr. old Hannah)

    • says

      Hi Jayson, I really do appreciate your comments and adding nutritional information to our recipes is something we would love to be able to do at some time in the near future. The problem lies in that we are not nutritionists and there really isn’t an easy program that we have found that can help us offer the nutritional information that we have been able to find. But we will continue to look for one. I wish you and your beloved daughter Hannah well and hope eating this casserole did not cause her any harm. That of course is never our intention. We are just three ladies here sharing our favorite recipes.

    • Jamie B says

      Jayson, My daughter also has type 1 diabetes, she’s had it for almost 8 years now. This type of recipe can be a challenge to carb count, but one easy solution is to add up all of the carbs you add into a recipe and then divide it by the servings (you’ll need to also keep track of your volume to do this). You can get a pretty accurate carb count doing it this way.

  3. Nichole says

    Have you tried, or what would you think, about using fresh potatoes that you have diced yourself? We grow a lot of our own veggies and have plenty of potatoes. Thanks for the recipe!

  4. Morgan says

    I’m still trying to find out where I did this wrong but.. what I ended up with was WAY too much for one gallon freezer bag! I haven’t added any water or broccoli yet and was just able close the bag. I may split into 2 bags and not add any water until cook time.

    *Fun fact: I grew up in Kansas and now live in Iowa after a few years in Colorado. Every place has it’s perks and quirks – say HI to the Sunflower State for me!

    Also thanks for the recipes and tips! I’m half-way through my freezer meal cook-off! :)

    • Lady Sarah says

      Well how strange! I didn’t have any problems with my first set of recipes (but ran into this with the second one, that I haven’t published yet). Kansas says Hi Back!

  5. ashley burke says

    Hi I was planning on making this tonight, I could only find ready serve low sodium cream of mushroom soup by Campbell’s, should I still use the water or no?

    • Lady Sarah says

      you know, with all the crockpot dishes I have made with potatoes I haven’t had crisp potatoes. You will probably have to do them in the oven.

      I like a lot of potato dishes that are crispy as well, depending on what kind it is, so I totally get it. He’s looking for more of a scalloped potato, but I think that will work better in the oven, where the moisture won’t be trapped in.

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