written by Betty Lynch  

Baby it is cold outside. We are getting some winter temperatures this year, which I dearly love. With the winter weather outside it reminds me to pull out my crock pot and create all kinds of warm comfort food. I honestly don’t know what I would do without my crock pot. I use it year round. I love one pot meals that all you have to do is add a salad and you are ready to eat. I work full time so I love the thought of getting home and dinner is almost ready. Using your crock pot will save you money. It really is cheaper to cook a meal at home than stop for take-out food.

Here is my fourth recipe for this month.

Crock Pot Corn, Potato and Ham Casserole

6 cups peeled baking potatoes, cut in 1-inch cubes

1 1/2 cups diced cooked ham, beef, or other leftover meat or poultry

1 to 1 1/2 cups whole kernel corn, from can or frozen thawed

1/4 cup finely chopped green bell pepper

1/4 cup finely chopped onion

1 can (10 3/4 ounces) condensed Cheddar cheese soup

1/2 cup milk

2 tablespoons all-purpose flour

In slow cooker, combine sliced potatoes, ham, corn, bell pepper and onion; stir to mix well. In small bowl, combine soup, milk and flour; whisk until smooth. Pour soup mixture over vegetable mixture; carefully stir to blend. Cover and cook on low for 7 to 9 hours, or until potatoes are tender.

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