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.
1 tablespoon butter0.5 cup chopped cooked ham1 medium onion, sliced (about 1/2 cup)0.25 cup diced green pepper or red bell pepper1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup0.5 cup milk1 teaspoon yellow mustard16 ounces (1/2 of a 32-ounce package) frozen hash brown potatoes (about 4 cups)
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