Ingredients
Scale
- 10.5 oz cream of chicken soup
- 1/3 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp onion powder
- 5 cups russet potatoes, sliced
- 3 cups green beans, trimmed and cut
- 2 cups ham, diced
- 1/2 cup white onion, diced
- 2 cups shredded sharp cheese, divided
Instructions
- In a small bowl, whisk together the cream of chicken soup, milk, salt, pepper, and onion powder. Set aside.
- In the slow cooker, combine the sliced potatoes, green beans, diced ham, diced onions, and 1 cup of the shredded cheese.
- Pour the soup mixture over the ingredients in the slow cooker. Stir well to combine and smooth the mixture evenly in the crockpot.
- Cover and cook on LOW for 5-6 hours until the potatoes are tender.
- Once cooked, sprinkle the remaining cheese on top.
- Replace the lid and let the cheese melt for about 5 minutes before serving.
- Serve warm and enjoy your delicious casserole!
Notes
For a variation, add your favorite vegetables like carrots or corn to enhance flavor.
This dish can also be made ahead of time and refrigerated until ready to cook for added convenience.
Feel free to substitute leftover turkey or chicken for the ham for a different twist.
- Prep Time: 20 minutes
- Cook Time: 5-6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg