Cooking Directions

• Heat the butter in a 10-inch skillet over medium heat. Add the ham, onion and pepper and cook until the vegetables are tender-crisp, stirring occasionally.
• Stir the soup, milk, mustard and potatoes in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender.

Ingredients

• 1 tablespoon butter
• 0.5 cup chopped cooked ham
• 1 medium onion, sliced (about 1/2 cup)
• 0.25 cup diced green pepper or red bell pepper
• 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 0.5 cup milk
• 1 teaspoon yellow mustard
• 16 ounces (1/2 of a 32-ounce package) frozen hash brown potatoes (about 4 cups)