Hammy cheese and broccoli

Slow-cooked Ham 'n' Broccoli

Made: April 27, 2012

Ingredients

- 3 cups cubed fully cooked ham
- 3 cups frozen chopped broccoli, thawed
- 1 can (10 3/4oz) condensed cream of mushroom soup; undiluted
- 1 jar (8oz) process cheese sauce
- 1 can (8oz) sliced water chestnuts; drained
- 1 1/4 cups uncooked instant rice
- 1 cup 2% milk
- 1 celery rib, chopped
- 1 medium onion, chopped
- 1/8-1/4 teaspoon pepper
- 1/2 teaspoon paprika

Directions

- In a 3-qt slow cooker, combine the first 10 ingredients (everything until the paprika)
- Cover and cook on high for 2-3 hours, or until the rice is tender
- Let stand for 10 minutes before serving
- Sprinkle with paprika

For the cooked ham, I used 2 ham steaks and cut them into cubes. I couldn't find a jar of process cheese sauce that wasn't made for dips and without the already added spiced. So I used 1/2 a block (still 8oz) of Velveeta cheese. I think it came out way creamier in the end (and from what the picture in the cookbook appeared to be) I used celery hearts and left out the onion, water chestnuts & paprika. Overall, I think it turned out quite delish and filling!

(Recipe used: Taste of Home quick cooking)