Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup 2% milk1 tablespoon dried parsley flakes6 medium potatoes, peeled and thinly sliced1 small onion, chopped1-1/2 cups cubed fully cooked ham6 slices American cheese
Preparation
In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.
