Mother's 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 all-purpose flour 1-1/2 cups milk 3/4 teaspoon salt 1/8 teaspoon pepper 1 cup (4 ounces) shredded cheddar cheese Printed from tasteofhome.com Oct 8, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Mother's Ham Casserole cont. 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. 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 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. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Printed from tasteofhome.com Oct 8, 2008 Copyright Reiman Media Group, Inc © 2008

	Mother's Ham Casserole Yield: 4-6 servings. Printed from tasteofhome.com Oct 8, 2008 Copyright Reiman Media Group, Inc © 2008