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Makeover Ham 'n' Potato Bake

 Makeover Ham 'n' Potato Bake
This alternative replaced the whole milk with fat-free evaporated milk and used reduced-fat cheddar cheese in place of the sharp cheddar.—Taste of Home Test Kitchen, Greendale, Wisconsin
10 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 2 pounds red potatoes, peeled and cubed
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon canola oil
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 cans (12 ounces each) fat-free evaporated milk
  • 1 cup plus 2 tablespoons shredded reduced-fat cheddar cheese, divided
  • 2 tablespoons Dijon mustard
  • 1-1/2 pounds fully cooked lean ham slices, cut into strips
  • 1 package (16 ounces) frozen sliced carrots, cooked and drained
  • 1/4 cup minced fresh parsley

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  • Drain.
  • Meanwhile in a large nonstick skillet, saute onion and peppers in oil
  • until tender. Stir in the flour, pepper and thyme until blended.
  • Gradually add milk. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Reduce heat; add 1 cup cheese and mustard. Cook and
  • stir until cheese is melted.

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Makeover Ham 'n' Potato Bake (continued)

Directions (continued)

  • Fold in the potatoes, ham, carrots and parsley. Transfer to a 3-qt.
  • baking dish coated with cooking spray. Cover and bake at 400°
  • for 20 minutes. Uncover; bake 10 minutes longer. Sprinkle with
  • remaining cheese.
  • Yield: 10 servings.
Nutritional Facts: One serving (1-1/4 cups) equals 316 calories, 6 g fat (2 g saturated fat), 26 mg cholesterol, 1,046 mg sodium, 38 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 starch, 1/2 fat.