Combine the potatoes, onion, cheese and ham in a slow cooker. Stir together the mushroom soup and water in a small bowl until well mixed; pour over potato mixture in slow cooker. Cover pot. Cook on high heat for 4 hours or until the potatoes are tender. Stir the mixture just before serving. Recipe by: Family Circle Posted to recipelu-digest Volume 01 Number 182 by James and Susan Kirkland
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 6|
|Calories from Fat: 86 (27%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 41.4mg||13 %|
|Sodium 493.2mg||17 %|
|Potassium 1132.5mg||30 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 36g|
|Protein 17.7g||25 %|
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Calories per serving: 320
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