- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 tablespoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
Equipment Needed
- Slow cooker
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions
When I start making this casserole, the first thing I do is gather all my ingredients and tools. I find that having everything nearby makes the process so much smoother. I begin by peeling and dicing the potatoes into bite-sized pieces. I’ve learned from experience that cutting them too small can lead to mushy potatoes, so a uniform size is key. Once chopped, I toss them into my slow cooker along with the diced ham, ensuring they are evenly distributed.
Next, I prepare my creamy mixture in a separate bowl. I combine the sour cream, cream of mushroom soup, milk, onion powder, salt, and pepper. A tip I can share here is to mix it all well—trust me, no one likes clumps of sour cream in their casserole! After my mixture is smooth and creamy, I pour it over the potatoes and ham, gently folding everything together. There’s something so satisfying about mixing all those ingredients; it’s like giving them a big, warm hug!
Once everything is in the slow cooker, I sprinkle the shredded cheddar cheese on top. At this point, you could also add breadcrumbs if you like a little crunch, but I prefer the cheesy goodness on its own. I set my slow cooker to low and let it work its magic for about 6-8 hours. I can hardly wait; the smell starts to fill my kitchen, and I sneak a taste every few hours just to keep myself motivated! (See the next page below to continue…)