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The potatoes may not be sliced like traditional scallop, but this corn, ham and potato scallop meal was delicious!
6 cups cubed (1-inch) peeled baking potatoes
1 1/2 cups cubed cooked ham
1 can (15.25 oz) Green Giant® whole kernel sweet corn, drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 can (10 3/4 oz) condensed Cheddar cheese soup
1/2 cup milk
2 tablespoons all-purpose flour
In a 3 1/2 to 4-quart slow cooker, combine potatoes, ham, corn, bell pepper and onion. Mix well.
In small bowl, combine soup, milk and flour. Beat with a wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.
Cover. Cook on low 7 to 9 hours or until potatoes are tender.
YUMMY Thanks everyone!