Reviewed: Nov. 12, 2009

Very hearty and easy for a quick dinner. I used cubed hash browns and pre-chopped onions and peppers to make it even easier.

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SteelersFan

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 27, 2009

I baked this due to time, but was not good. Tasted very simple and nothing special at all.

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Sarah

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

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Reviewed: Oct. 8, 2009

My kids clear their plates with this meal. My husand likes to add jalapenos an green chilis.

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JeanneP27

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Reviewed: Oct. 5, 2009

This was really bad.

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JessInIA

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Reviewed: Aug. 14, 2009

Me and my wife loved this recipe. I doubled the ingredients with the addition of a few others and it made a total of four meals for the two of us. The extra ingredients I added were: 2 cups of shredded cheddar (might have been better to use cubed but I needed to use up the stuff I had), substituted broccoli for the peppers, 1 - 2 cups of water (I like my soup to be soupy), Salt and pepper which I would not recommend; mine came out very salty, chopped onion, celery, and carrots. I also used uncooked pork ribs for the meat. Besides being too salty for my taste I would definitely give it 5 stars, and it was even better the second and third time around, so left overs are a plus!

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Lao Tzu

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Reviewed: Jun. 23, 2009

My family wouldn't eat it. It had a weird smell, which I'm guessing was from the canned soup cooking all day??

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Girlyone123

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Markham, Ontario, Canada

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Reviewed: Feb. 27, 2009

I'm not sure why some thought this recipe bland. It's comfort food and therefore shouldn't be required to taste gourmet. It's easy to prepare and tastes great. All I changed was I added fresh ground pepper and fresh dill weed to the potatoes before adding everything else. It cooked all day and when I came home from work, I had a lovely meal that was very filling!

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Christina

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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Reviewed: Dec. 14, 2008

I have made this several times and ways and it always comes out great! It is a thick, tasty dish that is wonderful after a day outdoors in snowy New York! Today's variation is to double the recipe, omit the ham all together, making up the difference in additional potatoes. I will serve it at our Christmas party tonight with a spiral sliced ham, roasted asparagus, a green salad and bread. Couldn't be easier!

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Heather

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Reviewed: Nov. 14, 2008

My rating on this recipe is AFTER my alterations. After reading all the reviews, I changed a lot of stuff. I did not put in the green peppers, instead I put in broccoli. Also, I added the can of regular corn, and a half can of cream corn. I did not put in minced onion, instead I put in half an chopped onion. When it came to the sauce, I used 2 cans of condensed cheddar cheese soup and a half can of condensed cheddar and broccoli soup. I added 1/2 real cheddar as well to the crock pot, cubed. I also used 1 1/2 cups milk and about 6 or 7 tablespoons of flour. Then I added about a tablespoon each of salt and pepper. It came out perfect! It was think with cheese and very hardy. I refrigerated what I did not eat the first night and it was even better because it thickened up very nicely.

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Mandolyn

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Reviewed: Nov. 12, 2007

Very delicious! Whole family loved it. Kids ages 9, 7, 4 all had seconds! Was especially good because of the cold weather outside! (Well cold for us here in CA!) Could have used a little more spice for us adults but all in all, Great!

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shanmom3

Cooking Level: Expert

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Reviewed: Nov. 6, 2007

This one will be part of my rotation for slow cooker meals. It was easy to prepare and the family liked it. Its not up there with spaghetti and meatballs or mac and cheese as family favorites, but it was hearty and satisfying. I used two cans of cheddar soup and added canned carrot medallions. The second time making this I added a cup of shredded sharp cheddar cheese - perfection!

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Mrs. Matteson

Cooking Level: Expert

Living In: Lowville, New York, USA

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Reviewed: Oct. 5, 2007

tasted good and i will definitely make again. i cooked it for four hours on high and used 1/2 a real onion.

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camerageek

Home Town: Wattsburg, Pennsylvania, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Aug. 26, 2007

Neither my husband and I liked this recipe. I wouldn't make it again.

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amartz

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Reviewed: Jul. 3, 2007

i used pressure cooker to made this, and that's real good, thank you for sharing this recipe with us!!

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XXXOOO22

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Reviewed: May 5, 2007

I think this may have worked better as a casserole. I put this on low for 8 hrs. My husband stopped in at lunch and added water as there was very little liquid. By the end of the 8 hrs, the mixture was brown. It was okay tasting, but not at all cheesey.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Dec. 12, 2006

I baked this in the oven, rather than use the crock pot, and it was terrific!

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Mariposa

Cooking Level: Intermediate

Home Town: Brownsburg, Indiana, USA

Living In: Kokomo, Indiana, USA

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Reviewed: Oct. 16, 2006

Wasn't quite sure this would give the 6 servings the original recipe said, but it did with surprising amount. We didn't find this at all salty although it could have been a bit thicker on the sauce, it was soupy. Served with fresh baked rolls this was a quick and satisfying family meal.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Apr. 26, 2006

This dish was pretty tasty and very easy to make. The only change I made was to add 2 1/2 cups of ham instead of 1 1/2. Cooking time was right on at eight hours on low.

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Dusty

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Reviewed: Dec. 3, 2005

I love this quick and easy recipe. I have been using it for about a year and just now getting around to a review. I do add some milk to the cheese soup, about 1/2 cup. This is great served with a fresh lettuce salad and bread. Thanks Mary Lee!

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Maggie

Cooking Level: Intermediate

Living In: Eldora, Iowa, USA

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Reviewed: Nov. 7, 2005

My whole family ate this up! I used some leftover canned ham I had made the night before with pineapple and brown sugar and around a 1/4 of a real onion instead of the instant. I also added a little salt and pepper. I stirred once about 3/4 of the way through cooking. Yum!

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YUMMYBAKIN

Home Town: West Helena, Arkansas, USA

Living In: Phoenix, Arizona, USA

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Corny Ham and Potato Scallop

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