Corn, Ham and Potato Scallop

6 cups baking potatoes, peeled and cut into 1-inch cubes
11/2 cups cubed cooked ham
1 can whole kernel sweet corn, drained (151/4 oz.)
1/4 cup chopped green bell pepper
2 tsp. instant minced onion
1 can condensed Cheddar cheese soup (103/4 oz.)

1/2 cup milk
2 tbsp. all-purpose flour

1. In 31/2 to 4-quart Crockery Pot, combine potatoes, ham, corn, bell pepper and onion; mix well.

2. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.

3. Cover; cook on low setting for 7 to 9 hours or until potatoes are tender.

Makes 6 – 1/2 cup servings.

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