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Slow-Cooker Corn, Ham and Potato Scallop
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-
Prep
10
min
-
Total
9
hr
10
min
-
Servings
6
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Ingredients
-
6
cups cubed (1-inch) peeled baking potatoes
-
1 1/2
cups cubed cooked ham
-
1
can (15.25 oz) whole kernel sweet corn, drained
-
1/4
cup chopped green bell pepper
-
2
teaspoons instant minced onion
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1
can (10 3/4 oz) condensed Cheddar cheese soup
-
1/2
cup milk
-
2
tablespoons all-purpose flour
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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.
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-
Leftover cooked roast beef or turkey can be used in place of the ham.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 320
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Cholesterol
- 30mg
- 10%
- Sodium
- 1010mg
- 42%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 6g
- Protein
- 14g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 35%
- 35%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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