Corny Ham and Potato Scallop recipe

6 servings

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.

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