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Corny Ham & Potato Scallop
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5 baking potatoes, peeled and cut into 1-inch cubes
1 1/2 cups cubed cooked ham
1 (15 ounce) can whole kernel corn, drained
1/4 cup green bell pepper, chopped
2 teaspoons instant minced onion
1 can Cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour
In a 3-1/2 to 4-quart crockpot, 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.
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