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Ham and Vegetable Casserole
4 potatoes - (to 6) -- sliced about 1/4" (about 5 cups sliced potatoes)
1 cup baby carrots - (to 1 1/2 cups)
3 celery ribs
1 medium onion
2 teaspoons caraway seed
Salt -- to taste
Freshly-ground black pepper -- to taste
2 pounds fully-cooked smoked ham steaks -- cut serving-size
1 can 98% fat-free cream of celery soup - (10 oz)
1/2 cup light sour cream
Layer the vegetables, sprinkle with caraway seed and salt and pepper; top with ham. Spoon the soup evenly over the ham. Cover and cook on LOW 7 to 9 hours.
About 20 to 30 minutes before serving, add sour cream and stir lightly; continue cooking on LOW for 20 to 30 minutes.
This recipe yields 6 to 8 servings.
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