Corn, Ham and Potato Scallop

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Title: Corn, Ham and Potato Scallop
Yield: 6 Servings
Categories: Crockpot, Ham, Potatoes, Soups


6 c Peeled baking potatoes; cut
-into 1" cubes
1 1/2 c Cubed cooked ham
1 cn Whole kernel corn;
-(15.25-oz. can) drained
1/4 c Green bell pepper; chopped
2 ts Instant minced onion
1 cn Cheddar cheese soup; 10-3/4
1/2 c Milk
2 tb All-purpose flour

In 3-1/2 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 (1-1/2 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 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 (MRS LYNN P THOMAS) on
Feb 18, 1998