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Corny Ham and Potato Scallop
INGREDIENTS
- 5 potatoes, peeled and cubed
- 1 1/2 cups cubed cooked ham
- 1 (15 ounce) can whole kernel corn, drained
- 1/4 cup chopped green bell pepper
- 2 teaspoons instant minced onion
- 1 (10.75 ounce) can condensed Cheddar cheese soup
- 1/2 cup milk
- 3 tablespoons all-purpose flour
INSTRUCTIONS
- In a slow cooker, combine potatoes, ham, corn, green pepper, and onion. In a small bowl, stir together soup, milk, and flour until smooth. Pour soup mixture over ham and vegetables, and stir gently to coat.
- Cover, and cook on Low for about 8 hours, or until potatoes are tender.
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