CROCKPOT HAM AND POTATO CASSEROLE
Ingredients:
30 oz. Frozen hashbrowns, shredded
1 lb. Ham, diced
1 Can Cream of onion soup
1 Packet onion soup mix
1 cup Sour cream
¼ cup Unsalted butter, melted
6 oz. Pepperidge Farm herbed stuffing mix
2 cups Cheddar cheese, shredded
Instructions:
In the slow cooker, combine shredded hashbrowns, diced ham, onion soup mix, cream of onion soup, and sour cream. Mix thoroughly for an even blend.
Sprinkle shredded cheddar cheese over the ham and potato mixture.
Layer the herbed stuffing mix on top of the cheese.
Drizzle melted unsalted butter over the stuffing layer.
Place the lid on the crockpot and cook on high for 4 hours.
Remove the lid and serve.
Enjoy your delicious Crockpot Ham and Potato Casserole!
