Corny Ham and Potato Scallop


  • 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


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.

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Cover, and cook on Low for about 8 hours, or until potatoes are tender.