1 bag frozen diced potatoes with onions and peppers, thawed
2 cups shredded Cheddar and Monterrey Jack cheese blend (8 ounces)
1 can condensed cream of celery soup
1 container (8 ounce) sour cream
2 cups cooked ham, cubed
Spray 5 - 6 quart slower cooker with cooking spray.
Mix potatoes, cheese soup, ham and sour cream. Add to cooker
Cover and cook on low for 5-6 hours or until potatoes are tender.
Stir gently before serving.
