Ingredients
4
4 servings
- •1 tablespoon butter
- •1 pound cooked ham, cut into strips
- •1 tablespoon brown sugar
- •1 (10.75 ounce) can condensed cream of mushroom soup
- •⅔ cup evaporated milk
- •⅓ cup water
- •¼ cup chopped onion
- •½ teaspoon salt
- •⅛ teaspoon ground black pepper
- •3 cups thinly sliced potatoes
- •1 cup bite-size carrot pieces
Instructions
- Melt butter in a large skillet over medium heat; add ham and brown sugar. Cook and stir ham until browned, about 5 minutes. Remove ham with a slotted spoon to a plate, reserving drippings in the skillet.
- Stir cream of mushroom soup, evaporated milk, water, onion, salt, and pepper into the reserved drippings in the skillet; add potato slices and carrot pieces. Place a cover on the skillet, reduce heat to low, and cook mixture at a simmer until potatoes and carrot are tender, about 35 minutes. Return ham to skillet and continue cooking until ham is hot, about 10 minutes.
Nutritional Facts
Per 4 servings
- Calories: 545
- Carbohydrate: 37g
- Fat: 32g
- Fiber: 4g
- Protein: 28g
- Sugar: 12g
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