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Corny Ham and Potato Scallop


  • 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


  1. In a 3-1/2 to 4-quart slow cooker, combine potatoes, ham, corn, pepper and onion; mix well.
  2. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth.
  3. Pour soup mixture over potato mixture; stir gently to mix.
  4. Cover; cook on LOW setting for 7 to 9 hours or until potatoes are tender.

Yield: 5 servings

From the kitchen of Martin James – Copenhagen, Denmark

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