This one is found in one of my many wonderful church cookbooks. It's from Mary and Martha's Recipes Cookbook from Trinity United Methodist Church in Rensselaer, Indiana. Author: R. Weems.
I've just been informed that this works great in the slow cooker--thanks Stacey! Place uncooked potatoes on the bottom, adding in the rest of the ingredients. Cook on high 3-4 hours or low for 6-8 hours.
6 Potatoes, Peeled and Sliced
1 Can Cream of Mushroom Soup
1 Can Peas (I used a mess of Frozen Peas)
8 Oz. Cheddar Cheese
Salt and Pepper to Taste
1 Small Onion, Sauteed.
1 Cup Milk
2 Cups Ham Chunks or 1 lb. Ground Beef
Saute Onion in Butter.
Place in casserole dish adding mushroom soup, milk, peas, cheese, salt, pepper, and ham.
Bake 350* for 30 minutes or until heated through. (I covered mine and it was slightly soupy so I'd try leaving it uncovered and stirring every so often, covering if needed).
Jessica Nunemaker is the Owner of little Indiana.com. More than a website, little Indiana is a PBS segment on the state-wide program "The Weekly Special," a bi-weekly column in a local newspaper, and soon to be a book! Look for "little Indiana: Small Town Destinations" published by Indiana University Press in early 2016--just in time for Indiana's BIG 200th Birthday Celebration! Jessica Nunemaker is happy to speak about small towns, creating community, or Indiana tourism at your next event, large or small.