Corny Ham and Potato Scallop

Yield: 5 servings

Ingredients

• 5 baking potatoes, peeled and cut into 1 inch cubes
• 1 1/2 cups cubed cooked ham
• 1 (15 ounce) can whole kernel corn, drained
• 1/4 cup green bell pepper, chopped
• 2 teaspoons instant minced onion
• 1 can Cheddar cheese soup
• 1/2 cup milk
• 3 tablespoons all-purpose flour

Instructions

1. In a 3 1/2 to 4 quart slow cooker, combine potatoes, ham, corn, pepper and onion; mix well.
2. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth.
3. Pour soup mixture over potato mixture; stir gently to mix.
4. Cover; cook on LOW setting for 7 to 9 hours or until potatoes are tender.

Attribution

From the kitchen of Martin James – Copenhagen, Denmark.