Slow Cooker Ham and Potato w/Sweet Peas

1 pound cooked ham, cut into cubes, ½-inch on a side
4 medium-sized uncooked potatoes, peeled and cut into ¼-inch slices
1 medium onion, chopped
1 cup shredded sharp Cheddar cheese
10 ¾-oz. can cream of mushroom soup, undiluted
10 ¾-oz. can cream of celery soup, undiluted
1 12 oz bag frozen Birds Eyes Steamfresh Sweet Peas
(Note: if you don't like these two soups, you may substitute 2 cans of "cream of anything" soup.)

Layer 1 pound of cooked ham cubes, 4 medium sliced potatoes, 1 chopped onion, and 1 cup shredded Cheddar cheese in a slow cooker, making about 4 alternating layers of each. Pour a 10 ¾-oz. can of cream of mushroom soup and a 10 ¾-oz. can of cream of celery soup over the top. Spread the soups, so that they cover the top layer completely. Turn the slow cooker to HIGH and cook for about 6 hours or on LOW for 8 to 10 hours. Check the potatoes with a fork to make sure they are tender. Add the sweet peas at the very end, allow time for them to cook (about 5 minutes) and then serve while hot. (You may bake this in a large casserole dish in a 350-degree (F) oven for about 2 hours, if you prefer; just check to make sure the potatoes are tender.) This is a perfect way to use your leftover Easter ham; however, if you do not have leftover ham, you may buy about a 1-inch slice of cooked deli ham and chop it into cubes for this recipe. I hope you enjoy this recipe! We love it, even without leftover ham! --

Yields 2228 grams/8(279 grams) or 8(1 cup) serving

Serving Size: 8 (279 g or 1 cup servings)

Number of Servings: 8

Recipe submitted by SparkPeople user LADYBUGPLUS.