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Corn, Ham and Potato Scallop
6 c Peeled baking potatoes; cut into 1" cubes
1 1/2 c Cubed cooked ham
1 cn Whole kernel corn; (15. 25-oz. can) drained
1/4 c Green bell pepper; chopped
2 ts Instant minced onion
1 cn Cheddar cheese soup; 10-3/4 oz.
1/2 c Milk
2 tb All-purpose flour
In 3-1/2 to 4 quart slow cooker slow cooker, 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. Makes 6 (1-1/2 cup) servings. Variation: Leftover
cooked roast beef or turkey can be used in place of ham. Serving
Suggestion: Serve with warm biscuits and a spinach salad with cherry
tomatoes and a vinaigrette dressing.
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