[Update my dinner status], I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): tell us
US/Metric: [convert to metric]
Ingredients
- 6 cups Peeled baking potatos cut in 1" cubes
- 1 1/2 Cooked ham cubed
- 1 15.25 oz can Whole Kernel Corn
- 1/4 cup Breen Bell Pepper chopped
- 2 teaspoon Instant minced onion
- 1 10 3/4 oz Condensed Cheddar Cheese Soup 1 10 3/4 oz. c condensed Cheddar Cheese Soup
- 1/2 cup Milk
- 2 tablespoon All purpose flour
Preparation
1. In 3 1/2 to 4-quart Crock-Pot 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 for 7-9 hours or until potatoes are tender
