Ham and Potato Scallop

Yield: 6 servings
Community Recipe from


  • 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


  1. Mix potatoes, ham, corn, bell pepper, and onion in slow cooker.
  2. 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.
  3. 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.

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