Monday, June 15, 2009

Ham Casserole

2 cups peeled, cubed potatoes
1 large carrot, sliced
2 celery ribs, chopped
3 cups water
2 cups cubed fully cooked ham
2 TBS chopped green pepper
2 tsp. finely chopped onion
7 TBS butter divided
3 TBS flour

1 1/2 cups milk
3/4 tsp salt
1/8 tsp pepper

1 cup shredded cheddar cheese

1/2 cup soft bread crumbs

1. 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
2. In a large skillet, saute' the ham, green pepper and onions in 3 TBS. butter until tender. Add to the potato mixture. Transfer to a greased 1 1/2 quart baking dish.
3. In a saucepan, melt the remaining butter; stir in flour until smooth. Gradually add 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.
4. Bake, uncovered @ 375 for 25-30 minutes, or until heated through.

Can use Italian bread crumbs. I usually use a lot more onions. I also usually add more flour to make paste. I like to fry the onions and ham so that the ham is browned well.

1 comment:

Crista said...

Yummy, this was good! I used red potatoes and left the skin on, I think that really added to it