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Mother's 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
  • 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;

2 of 2

Mother's Ham Casserole (continued)

Directions (continued)

  • 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.
  • Yield: 4-6 servings.
Nutritional Facts: 1 cup equals 374 calories, 25 g fat (15 g saturated fat), 89 mg cholesterol, 1,208 mg sodium, 22 g carbohydrate, 2 g fiber, 17 g protein.