Ham and Potato Scallop
Yield: 6 servings
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Ingredients
- 6 cup(s) 1 inch cubes peeled baking potatoes
- 1 1/2 cup(s) fully cooked ham cubed
- 1 (15 oz) can(s) whole kernel corn drained
- 1 (10 3/4 oz) can(s) condensed cheddar cheese soup
- 1/2 cup(s) milk
- 2 tablespoon(s) all-purpose flour
Preparation
- Mix potatoes, ham, corn, bell pepper, and onion in slow cooker.
- Mix soup, milk, and flour in a small bowl. Beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.
- Cover and cook on low heat setting for 7-9 hrs or until potatoes are tender.
January 2012
This recipe is a personal recipe added by cloverhrt and has not been tested or endorsed by MyRecipes.
Ham and Potato Scallop Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Meals Made Easy
- COOKING METHOD: Slow Cook
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