2 cups diced cooked ham
2 cups milk
1 cup boiling water
2 (11 oz. ea.) cans "mexicorn" whole kernel corn w/ red & green peppers, drained (Green Giant)
1 (10 oz.) can condensed cheddar cheese soup
1 (8 oz.) pkg. cheesy scalloped potato mix

In 3 1/2 to 4 quart slow cooker, combine all ingredients, mix well, making sure potato slices are covered with sauce.

Cover, cook on LOW setting for at least 8 hours.

Submitted by: Judy Brannock