This was the perfect dinner after a cold, wet and rainy day. It was especially a hit with my hubby.
1 1/2 cups cubed unpeeled red potatoes
1/2 cup of water
1 1/2 cups 1 1/2 pieces of frozen or fresh asparagus spears
1 1/2 cups cubed cooked ham
1 can (103/4oz) condensed cream of mushroom soup
1 cup of milk
Freshly ground pepper if desired
1) In 2-quart saucepan, heat potatoes and water to boiling. Reduce heat to medium. Cover, cook about 5 minutes or until potatoes are crisp-tender.
2) Add asparagus and ham. Cover, cook 3 to 5 minutes or until thoroughly heated. Stir in soup and milk. Heat to boiling over high heat, stirring occasionally. Sprinkle with pepper before serving.
This was super easy to make. I measured everything out ahead of time...you could even make this the day or night before.
Enjoy!
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1 comment:
This sounds perfect. I've been in a soup/crock pot mood lately. Something I can fix and let sit.
Being pregnant and keeping up with two little men usually finds me pretty tired by the time dinner rolls around. And anything done earlier is a blessed relief.
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