4-6 thinly sliced potatoes

1 thinly sliced large Vidalia onion

Cooked, sliced ham

15-20 slices of Velveeta

I can condensed mushroom soup

Paprika

In a slow cooker, place a layer the potato, onion, ham and then the cheese. Repeat layers until the slow cooker is ¾ full. Pour the mushroom soup over the top. Sprinkle with paprika.

Cook on high for 4 hours or until the potatoes are tender and the sauce is thick and bubbly. Serve warm and enjoy!


Submitted by Pauline Rogers, Springfield, Mo.