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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 4 |
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Ingredients:
2 cups ham, dice, cooked |
1 cup milk |
1 cup boiling water |
2 (10 ounce) cans whole mexicorn whole kernel corn, drained |
1 (10 ounce) can condensed cheddar cheese soup |
1 (7/8 ounce) package hungry jack cheesy scalloped potatoes |
Directions:
1. In 3-1/2 to 4 qt crockpot, combine all ingredients; mix well, making sure potatoes slices are covered with sauce.
2. Cover; cook on LOW for 8 to 10 hours or until potatoes are tender.
3. This recipe is from the Culinary Cafe.
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