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2 Cups diced cooked ham
1 Cup milk
1 Cup boiling water
2 Cans Mexicorn whole kernel corn, drained
1 Can condensed Cheddar cheese soup
1 Package cheesy scalloped potatoes - (7 13/16 oz)

In 3 1/2- to 4-quart crockpot, combine all ingredients; mix well, making sure potatoes slices are covered with sauce. Cover; cook on LOW for 8 to 10 hours or until potatoes are tender.

This recipe yields 4 servings.

Source: Recipes collected from PUBLIC DOMAIN BBS BOARDS in 1995-1999