Slow-Cooker Corn, Ham and Potato Scallop

Leftover ham? Stir up a few extras and create a delicious dinner!

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  • prep time 10 min
  • total time 9 hr 10 min
  • ingredients 8
  • servings 6
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

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

EXPERT TIPS

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Expert Tips

Leftover cooked roast beef or turkey can be used in place of the ham.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4g,
4%
),
Cholesterol
30mg
30%;
Sodium
1010mg
1010%;
Total Carbohydrate
49g
49%
(Dietary Fiber
5g
5%
  Sugars
6g
6%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
35%;
Calcium
10%;
Iron
15%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.