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Slow Ham, Gouda, and Potato Bake

Makes: 8 servings
Prep 20 mins Slow Cook 6 hrs to 7 hrs  (low)
Slow Ham, Gouda, and Potato Bake
Ingredients
  • 4  cups  frozen diced hash brown potatoes
  • 8  ounces  reduced-sodium cooked ham, chopped
  • 1  cup  shredded Gouda cheese (4 ounces)
  • 3/4  cup  chopped red sweet pepper (1 medium)
  • 1/2  cup  chopped onion (1 medium)
  • 6  eggs, lightly beaten, or 1 1/2 cups refrigerated or frozen egg product, thawed
  • 1 10 3/4 ounce can  condensed reduced-sodium cream of mushroom soup
  • 1/2  cup  fat-free milk
  • 1/8  teaspoon  ground black pepper
  • 8  low-fat whole grain English muffins, split and toasted
Directions

1. In a 3 1/2- or 4-quart slow cooker combine hash browns, ham, cheese, sweet pepper, and onion. Toss together until well mixed. In a medium bowl whisk together eggs, soup, milk, and black pepper. Pour over potato mixture in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours.

3. Serve ham mixture over English muffins.

Nutrition Facts (Slow Ham, Gouda, and Potato Bake)
  • Servings Per Recipe 8,
  • cal. (kcal) 392,
  • Fat, total (g) 12,
  • chol. (mg) 189,
  • sat. fat (g) 5,
  • carb. (g) 53,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 7,
  • sugar (g) 9,
  • pro. (g) 22,
  • vit. A (IU) 729,
  • vit. C (mg) 27,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 69,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 886,
  • Potassium (mg) 709,
  • calcium (mg) 363,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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