6 cups potatoes with skins, thinly sliced
1/4 cup green pepper, chopped
1/4 cup red onion chopped
1 1/2 cups ham, cut into 1/4 inch cubes
2 tablespoons flour
1/2 cup milk
1(10 oz) can condensed nacho cheese soup
1 (15 oz) can Mexi corn, drained
1 1/2 cups shredded chedder cheese
Directions: Heat oven to 325°F, grease a 4 quart casserole. Wash and thinly slice potatoes, put into large saucepan and cover with water. Add green pepper and onion. Bring to a boil and simmer for 6 minutes. Combine flour and milk stir until smooth and add the nacho cheese soup mix, stir well until smooth. Drain potato mixture, add the ham and corn. Pour into casserole and stir in the cheese mixture and cover. Bake 40 minutes. Remove from oven top with shredded cheese and bake 5- 8 minutes more until cheese melts.
Notes: This is a colorful dish and a change from traditional scalloped potatoes. Great on cold winter evenings with crescent rolls and a fruited jello salad.