Ham Casserole


2 cups cubed peeled potatoes

1 large carrot, sliced

2 celery ribs, chopped

3 cups water

2 cups cubed fully cooked ham

2 tablespoons chopped green pepper

2 teaspoons finely chopped onion

7 tablespoons butter, divided

3 tablespoons King Arthur Unbleached All-Purpose Flour

1-1/2 cups milk

3/4 teaspoon salt

1/8 teaspoon pepper

1 cup (4 ounces) shredded cheddar cheese

1/2 cup soft bread crumbs


In a saucepan, bring the potatoes, carrot, celery and water to a

boil. Reduce heat; cover and cook about 15 minutes or until tender.


In a large skillet, saute the ham, green pepper and onion in 3

tablespoons butter until tender. Add to the potato mixture. Transfer

to a greased 1-1/2-qt. baking dish.

In a large saucepan, melt the remaining butter; stir in flour until

smooth. Gradually add the milk, salt and pepper. Bring to a boil;

cook and stir for 2 minutes or until thickened. Reduce heat; add

cheese and stir until melted.

Pour over the ham mixture. Sprinkle with bread crumbs. Bake,

uncovered, at 375° for 25-30 minutes or until heated through.


Yield: 4-6 servings.






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