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.
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