Ham Casserole

Mother's Ham Casserole

One of my mother's favorite dishes, this recipe always brings back fond memories of her when I prepare it. It's a terrific use of leftover ham from a holiday dinner. Our five grandchildren are my favorite interest outside the kitchen!

4-6 ServingsPrep: 35 min. Bake: 25 min.

Ingredients

• 2 cups cubed peeled potatoes
• 1 large carrot, sliced
• 2 celery ribs, chopped
• 3 cups water
• 2 cups cubed fully cooked ham (Use what was left from the Pea Soup recipe)
• 2 tablespoons chopped green pepper
• 2 teaspoons finely chopped onion
• 7 tablespoons butter, divided
• 3 tablespoons 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

Directions

• In a saucepan, bring the potatoes, carrot, celery and water to a
• boil. Reduce heat; cover and cook about 15 minutes or until tender.
• Drain.
•  
• 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. Bottom of Form