Reviewed: May 17, 2006

This was excellent. This is my new scalloped potatoes and ham recipe from now on. It was very creamy and had a nice flavor and easy to make.

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PRL63

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Reviewed: Apr. 29, 2006

This was very good. I must say, though that I made changes as I thought would be good. I hate to make reviews when I made changes from the original recipe, but it does seem to be such a good base to add your own tastes to. I made the recipe MUCH larger and put in my large slow cooker. I used both mushroom and cream of celery soup, velveeta, and shredded cheddar cheese. Very good and adaptable recipe. I was afraid of putting that much milk-based products in my slow cooker, but it worked out well. The cheese burned a bit on the edges and side of cooker, but was good despite and turned out better than I would have thought!! I also added some garlic cloves and heavy cream. YUM!

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Reviewer:

Michelle

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2006

This was nice and creamy. I shouldn't have added the salt, however, because with the ham and soup, it was too salty for me. Next time, I will wait until it's cooked to see if it needs any. Otherwise, It was very, very good.

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Reviewer:

Lisa M

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 21, 2006

This was pretty darn good....I made it in the oven though, and also added cheese soup like everyone else. Plus I used garlic cream of mushroom soup.

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shellnscott

Cooking Level: Intermediate

Home Town: Calumet, Michigan, USA

Living In: Gwinn, Michigan, USA

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Reviewed: Apr. 20, 2006

I really liked this recipe. It was quick and easy to make. I changed a few things. I used half and half instead of water, used cream of potato soup and increased the onion, ham and cheese. My husband raved about it! I'll definately make this again.

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Grandmaplenty

Cooking Level: Intermediate

Home Town: Ketchikan, Alaska, USA

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Reviewed: Apr. 19, 2006

This recipe is so versatile! I prefer to use Cream of Celery soup and a 3/4 can of milk instead. I also add some Old Bay, and paprika. You could easily increase the liquid to make this a soup recipe.

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WJJBWARD

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Reviewed: Mar. 26, 2006

I agree with some of the others that it is good, just not as a main dish. I actually thought that is was much better as leftovers.

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Mar. 25, 2006

A pretty good recipe. I made it as a side dish. My oldest son loved it!

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DANI80

Cooking Level: Expert

Living In: West Deptford, New Jersey, USA

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Reviewed: Mar. 24, 2006

I wasn't really crazy about it. I have a different recipe that I like much much better. Sorry.

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LILLIE_MILLER

Cooking Level: Intermediate

Home Town: Owatonna, Minnesota, USA

Living In: Austin, Arkansas, USA

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Reviewed: Mar. 20, 2006

These were pretty good. I didn't use any soup, just a little whole milk and a little cream cheese. Could use a lot more ham. I recommend a french raclette cheese (melts like velvetta but it's a delicious real French cheese) and gruyere. Delicious taste but I might bake next time rather than slow cook. The potatoes got pretty mushy, however still delicious.

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hp212

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Reviewed: Mar. 20, 2006

This was good and easy. A few tips I used from other reviewers: I doubled the onions, cheese and ham & used cheddar cheese soup instead of cream of mushroom & milk instead of water. If I make again, I'll use 1 C cheddar and 1 C sharp cheddar. This would make a good side dish too. My sister already wants the recipe!

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~Jamison's Mommy~

Cooking Level: Intermediate

Living In: Paradise, California, USA

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Reviewed: Mar. 20, 2006

My mother-in-law gave me this exact recipe when I was first married. It has been a long time favorite of mine. I use whatever cream soup I have on hand but cream of celery is my favorite. I also kind of just eyeball the cheese. I usually use closer to 2 cups. I usualy use leftover ham but I love it so much sometimes I just use lunchmeat. I even take this to work for potlucks and get many requests for the recipe.

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MULLIN22

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Festus, Missouri, USA

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Reviewed: Feb. 27, 2006

These were great! My crockpot is a bit weird, so I need to do some tweeking with the cooking time... They were a bit overdone, but still tasted wonderful. My husband absolutely raved about them! I can only imagine how much these will improve when I figure out just how long to cook them for! The only changes I made, after reading other reviews, was to substitute the water with one can of milk (using the cr. of mushroom soup can. I also added about a cup of mozzerella cheese, in addition to the cheddar, because it needed to be used, and sounded good. Thanks for a great recipe!

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Reviewed: Feb. 21, 2006

This was pretty good...I think it needed a lot more salt. I will prob do what others have suggested and use cheddar cheese soup next time for better flavor. My house smelled wonderful while it was cooking!

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Jenski

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

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Reviewed: Feb. 19, 2006

Excellent!! I added 1/2 c cream instead of the water and it was delicious.

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KARIKM

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Reviewed: Feb. 16, 2006

Very good. I took some of the reviewers' advice and doubled the onion and added half a can of cream of cheddar soup and it was delish. Oh, and I baked it in the oven for about 1 1/2 hours at 350. Only thing I'll try next time is adding more cheese.

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