Ham & Potato Bake

4 c. Diced Potatoes, Cooked
1 1/2 c. Diced, Cooked Ham
1 Can Cream of Chicken Soup
1/2 Cup Milk
1/2 tsp. Paprika
1/4 tsp. Pepper
4 tsp. Dried Onion
1 c. Grated Cheese

Layer ham and potatoes in 9x9 casserole dish. Combine soup, milk, pepper, paprika and dried onion in bowl and mix well. Pour soup mixture over ham and potatoes making sure all pieces of ham are covered. Cover with aluminum foil and bake @ 400 degrees for 30 minutes. Uncover, sprinkle with grated cheese and return to oven to melt cheese. Let stand 10 minutes. Sauce will thicken as it stands.

Label: Thaw, bake covered @ 400 degrees for 30 minutes or until heated through.

Potato Bacon Chowder

4 cans condensed cream of potato soup
4 soup cans filled with milk
1 large onion, chopped
4 sliced of bacon, cooked and crumbled into small pieces
1/2 tsp pepper
2 large uncooked potatoes, cut into
1/2" pieces (russet best)
1/2 cup chopped chives (fresh) (split into two 1/4 cup sizes)
2 cups shredded cheddar cheese.

Combine soup, milk, onion, bacon, pepper, potatoes and 1/4 cup chives into slow cooker. Stir well. Cover and cook on high for 3-4 hours or until potatoes are soft and cooked through. Add cheese to slow cooker, stirring until the cheese is fully melted. Serve into bowls and top with chives.

Label: Place in slow cooker. Cook on high for 3-4 hours or until potatoes are soft and cooked. Add cheese and stir until fully melted. Serve - top with chives if desired.