Corn, ham and potato scallop

6 Servings

Ingredients

Quantity Ingredient
6 cups Peeled baking potatoes; cut into 1\" cubes
1½ cup Cubed cooked ham
1 can Whole kernel corn; (15.25-oz. can) drained
¼ cup Green bell pepper; chopped
2 teaspoons Instant minced onion
1 can Cheddar cheese soup; 10-3/4 oz.
½ cup Milk
2 tablespoons All-purpose flour

Directions

In 3-½ to 4 quart crockpot slow cooker, combine potatoes, ham, corn, pepper and onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7 to 9 hours or until potatoes are tender. Makes 6 (1-½ cup) servings. Variation: Leftover cooked roast beef or turkey can be used in place of ham. Serving Suggestion: Serve with warm biscuits and a spinach salad with cherry tomatoes and a vinaigrette dressing. Formatted by Lynn Thomas dcqp82a@.... Source: Soups Chilies and Crock Pot Slow Cooker Meals by Pillsbury. Lynn's notes: Made this 2-17-98; used 1 lb. purchased already-cut-up ham and added 2 more tablespoons flour. This was a quick meal to get ready and was very tasty. Next time, I'll add some garlic for more flavor.

Recipe by: Soups, Chilies and Crockpot Slow Cooker Meals Posted to TNT Recipes Digest by WWGQ25C@... (MRS LYNN P THOMAS) on Feb 18, 1998

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