Okay, so I’ve been seeing these “dump and go” casserole recipes all over the place, and I finally decided to give one a try. I’m a sucker for anything with ham and potatoes, and using the crock pot just seemed so darn easy. Here’s how it went down.
Gathering My Stuff
First things first, I needed to get all my ingredients together. I already had some leftover ham from Easter dinner, so that was a win. Here’s what I grabbed:
- Ham: About 2 cups, already cooked and cubed.
- Potatoes: I used about 5 medium-sized Yukon Gold potatoes. Didn’t even peel ’em, just scrubbed and diced.
- Onion: One small yellow onion, chopped.
- Cream of Mushroom Soup: One can (10.5 oz) of the condensed kind.
- Milk: About a half cup.
- Shredded Cheddar Cheese: Lots of it. Maybe 2 cups? I didn’t really measure.
- Salt and Pepper: Just a dash of each.
Putting It All Together
This is where the “dump and go” part comes in. I literally just tossed everything into my crock pot. Potatoes and onions went in first, then the ham. I mixed the cream of mushroom soup with the milk and poured that over everything. Gave it a good stir, sprinkled on some salt and pepper, and then covered it with a mountain of cheese.
The Waiting Game
I set my crock pot to low and let it cook for about 6 hours. I think you could do high for like 3-4 hours, but I was in no rush. The house started smelling amazing after a couple of hours. My family came around and kept asking, “Is that ready?” several time.
The Big Reveal
After 6 hours, I lifted the lid, and oh my goodness. The cheese was all melted and bubbly, the potatoes were tender, and the ham was perfectly heated through. I gave it a little stir, and it was ready to serve.
Final Thoughts
Served it with some of bread. Super yummy!
Honestly, this was one of the easiest dinners I’ve ever made. It’s definitely going into my regular rotation, especially for busy weeknights. And clean up? A breeze! Just one pot to wash. If you’re looking for a simple, comforting meal, you gotta try this.
