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Corn, Ham and Potato Scallop




Source of Recipe


Gramma Claudia


Recipe Introduction


Ingredient Information: Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as they do not get too soft during the long cooking time.

Ingredient Substitutes: Leftover cooked roast beef or turkey can be used in place of the ham.



Recipe Link: http://groups.msn.com/FullCircleofFriends/pork.msnw?action=view_list&row=3&viewtype=2&sortstring=

List of Ingredients




6 Cups peeled baking potatoes in 1" cubes
1-1/2 Cups cubed cooked ham
1 Can whole kernel sweet corn - (15 1/4 oz), drained
1/4 Cup chopped green bell pepper
2 Teaspoons instant minced onion
1 Can condensed Cheddar cheese soup - (10 3/4 Ounce )
1/2 Cup milk
2 Tablespoons all-purpose flour

Recipe



In 3 1/2- to 4-quart crock pot slow cooker, combine potatoes, ham, corn, bell 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.