Cooking with Hazel and Easter Leftover Ham

So I needed to use up the leftover Easter ham. I decided to make some scalloped potatoes. I wanted it to be Hazel friendly and use my crock pot. I found this recipe on All Recipes and of course adapted it to us.

Since Hazel loves chopping, I decided to add some vegetables she could chop--carrots and green beans. I also added some broccoli, but she didn't want to chop it. And we learned not to let her chop the onions since she tends to rub her eyes while doing it.

Ingredients:
3 lbs. Potatoes (I used four Russet potatoes)
1 chopped onion
1 diced carrot
1-2 cups chopped green beans
1 cup broccoli florets
1 cup shredded fat free cheddar cheese
1 cup cooked ham
1 10.75 oz can of Healthy Choice Cream of Celery Soup (we don't like mushrooms in my house so I always substitute cream of celery for cream of mushroom in every recipe that uses it)
3/4 cup water
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 cup frozen peas thawed

Slice the potatoes very thinly. We used the food processor. Then put in slow cooker. Add onions, carrots, green beans, broccoli, cheese and ham to slow cooker and stir to mix up.
Combine soup, water, pepper and garlic powder in 2 cup measuring cup and mix together.

Pour sauce over vegetable mixture and stir a bit to mix it in. Cover and turn slow cooker on to low. Cook for 7-8 hours. Half an hour before you will serve add thawed peas. Stir to mix before serving. Enjoy!!

It came out pretty well. Hazel and I both enjoyed it. Steve had filled up on ice cream and skipped dinner completely. Guess he shouldn't have finished Hazel's ice cream for her. Oh, well.

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