I got this recipe from my sweet visiting teacher.
~ Suzanne Storer
3/4 Cup Onion Chopped
1 Can Cream of Mushroom Soup
2 Tablespoons Butter
2 1/2 Cups of Milk
1 Cup frozen Hash Brown Cubes
Salt and Pepper to taste
1 Cup of Cubed Ham
Parsley Flakes
1 (10oz) Pkg Frozen Corn
1 Can Cream Style Corn
Combine all ingredients except parsley in crock-pot. Cover and cook on low for 4-5 hour. Garnish with parsley flakes and cheese.
