2 tablespoons butter or margarine
1 cup minced onion
8 cups (2 pounds) precooked ham, cut into ¼ inch strips
1 - 8 ounce can mushroom stems and pieces, drained, reserve liquid
2 - 10½ ounce cans condensed cream of mushroom soup
1 cup sour cream
Sauté onion in butter in slow cooking pot over medium-low heat on range top. Transfer cooking pot to heating base using hot pads.
Add ham strips and drained mushrooms to cooking pot. In bowl combine reserved mushroom liquid with soup. Pour over ham mixture; stir to blend.
Cover and cook at Setting # 3 for 3 ½ to 4 ½ hours or until heated.
Stir in sour cream 15 minutes before serving. Reduce heat to Setting # 2 for serving. Serve over cooked noodles, rice or chow mien noodles.
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