Packaged hash brown potatoes and canned soup make for quick work of scalloped potatoes and ham.
packages (5.2 ounces each) Betty Crocker™ hash brown potatoes
tablespoons butter or margarine, melted
can (10 3/4 ounces) condensed reduced-sodium cream of mushroom soup
can (11 ounces) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, undrained
container (12 ounces) chive-and-onion sour cream potato topper
cups shredded Cheddar and American cheese blend (6 ounces)
pound fully cooked ham, diced
Toss dry potatoes and butter in 3 1/2- to 4-quart slow cooker. Stir
in remaining ingredients just until blended.
Cover and cook on low heat setting 5 to 6 hours.
Add a can of Old El Paso® chopped green chiles for a zippy flavor.
Tossing the dry potatoes with melted butter preserves their shape during the long, slow cook time.
Sprinkle canned French-fried onions on top of the finished casserole for added crunch and flavor.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.