32 oz. pkg. frozen shredded hashbrowns with peppers and onions, thawed and patted dry
2 cups cooked ham or chicken, cubed
15.25 oz. can corn
14.75 oz. can creamed corn
10.75 can cream of mushroom soup
10.75 can cream of chicken soup
2 1/2 cup milk
2 T. Butter
2 T. Dried Parsley
Dash of Salt & Pepper
Directions: In a slow cooker, combine all ingredients; mix well. Cover and cook on low setting for 6 hours. Serves 8.
Well we are over half way through our Gooseberry Patch Recipes so in 4 more weeks we will have our Cookbook giveaway so keep checking back in for your chance to win.
This post was linked to:Hunk of Meat Monday, Melt in your Mouth Monday on Make Ahead Meals for Busy Moms, 2 Maids a Baking on 2 Maids a Milking, Tasty Tuesday on Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Hearth N' Soul, Made from Scratch Tuesday on From Mess Hall to Bistro, It's a Blog Party, Dr. Laura's Tasty Tuesday, 33 Shades of Green