Slow Cooker Scalloped Potatoes and Ham

Recipe by: JoAnna Lund Newsletter - January 1997

5.5 Points Per Serving

6 cups Frozen Shredded Potatoes (I used Ore Ida Hash Browns (Southern Style) Fat Free - they come in a 32 oz bag).

1 cup Peas, frozen

1 1/2 cups Ham, extra lean - diced

1 1/2 cups Cheddar Cheese, Kraft Reduced Fat - shredded

1 can Cream of Mushroom Soup, condensed, Heathy Request

2/3 cup Nonfat Dry Milk Powder

1 cup Water

1/4 cup Onion - diced

1 tsp Dried Parsley

In a slow cooker, combine potatoes, peas, ham, and cheddar cheese. In a medium bowl, combine mushroom soup, dry milk powder, water, onion, and parsley flakes. Add soup mixture to potato mixture. Mix well to combine.

Cover and cook on low for 6 to 8 hours.

Serving Size: 6 - 1 Cup servings.

264 Calories; 8 gm Fat; 19 gm Pr; 29 gm Ca; 732 mg So; 320 mg Cl; 3 gm Fi.

Diabetic Exchanges: 2 Starch 2 Meat.

Shared by: Cheree