6 large russet potatoes, cubed
1 lb of ham, cubed
1 (10 ¾ oz) can cream of mushroom soup
1 cup water
4 oz shredded Cheddar cheese
1 (16 oz) can Great Northern beans, rinsed and drained
Spray slow cooker with nonstick cooking spray. Layer potatoes and ham and beans in slow cooker. In mixing bowl, combine soup, water, and cheese. Pour over potatoes and ham. Cover and cook on HIGH for 4 hours, or until potatoes are very tender. Stir soup and serve. Makes 6 servings.
My family really enjoyed this and we all had seconds. Easy way to use your leftover ham. 3 1/2 stars.