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  • Corn, Ham And Potato Scallop

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    Corn, Ham And Potato Scallop
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 c. Peeled baking potatoes, cut into 1" cubes
    • 1 1/2 c. Cubed cooked ham
    • 1 can Whole kernel corn, (15.25-ounce. can) liquid removed
    • 1/4 c. Green bell pepper, minced
    • 2 tsp Instant chopped onion
    • 1 can Cheddar cheese soup, 10-3/4 ounce.
    • 1/2 c. Lowfat milk
    • 2 Tbsp. All-purpose flour

    Directions

    1. In 3-1/2 to 4 qt crockpot slow cooker, combine potatoes, ham, corn, pepper and onion; mix well. In small bowl, combine soup, lowfat milk and flour; beat with wire whisk till smooth. Pour soup mix over potato mix; stir gently to mix. Cover; cook on low setting for 7 to 9 hrs or possibly till potatoes are tender.
    2. Makes 6 (1-1/2 c.) servings. Variation: Leftover cooked roast beef or possibly turkey can be used in place of ham. Serving
    3. Suggestion: Serve with hot biscuits and a spinach salad with cherry tomatoes and a vinaigrette dressing.
    4. by Pillsbury. Lynn's notes: Made this 2-17-98; used 1 pound purchased already-cut-up ham and added 2 more Tbsp. flour. This was a quick meal to get ready and was very tasty. Next time, I'll add in some garlic for more flavor.

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