Preparation Time: 10 minutes. Slow Cooker Cooking Time: 2 to 2 1/2 hours on high or 4 to 5 hours on low. Last-Minute Cooking Time: none.

1 lb. cubed, cooked ham (about 3 c.)
1 (16 oz.) pkg. frozen cut broccoli, thawed & drained
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (8 oz.) jar pasteurized process cheese spread
1 (8 oz.) can sliced water chestnuts, drained
1 c. uncooked instant rice
1 c. milk
1/2 c. celery, chopped
1/2 c. onion, chopped
1/8 to 1/4 tsp. pepper
Paprika (optional)

If desired, coat inside of a slow cooker with non-stick spray. In slow cooker, place ham, broccoli, soup, cheese spread, water chestnuts, rice, milk, celery, onion and pepper. Stir until blended. Smooth top, pushing rice into mixture. Cover and cook on high for 2 to 2 1/2 hours or on low for 4 to 5 hours or until rice and onion are tender, stirring occasionally if possible. If desired, sprinkle with paprika before serving. Serve with sliced beets or tomatoes and a relish plate. Makes 4 to 6 servings.