- 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
- 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. Yield: 4-6 servings.
Reviews forMother's Ham Casserole
"Lorelyn,Just put everything in the slow cooker, uncooked. Make your white sauce per instruction 3 and pour that over everything in the slow cooker, stir it to combine. You probably need 4 hours on high to cook the potatoes through but that's a guess on my part.Hope that helps,Sue StetzelRecipe Support SpecialistTaste of Home Magazine"
"I'll take seconds. Super good and easy to make. Perfect for left overs. Even low carb conscious people can make this. Just sub Cauliflower for the Potatoes and use cornstarch instead of the flour. I also used Panko bread crumbs and reduced the amount down to 1/3 cup. Keeper in my books. I also used the same pan for the sauce that I used to saute the Ham and Veggies in. I will be making this one again.Taste of Home Volunteer Field Editor."
"This reminded us of a potatoes au gratin. I used red potatoes & baby carrots (I just cut them in half). Instead of ham, I used precooked Polish Kielbasa, but only had 1.5C, so I added in a bit more carrots. Also instead of the soft bread crumbs, I used dry Italian bread crumbs. After it was done baking, I put it under the broiler for a couple minutes to really toast the bread crumbs. We both agreed that this dish is good, but not amazing. We may make this again with a few tweaks to spice it up."
"Best casserole I've ever tasted. It's not fancy, but it's delicious and comforting. I used orange bell pepper (because that's what I had on hand), and omitted the salt like another reviewer suggested. (It was plenty salty.) Instead of boiling the veggies, I roasted them in the oven. I used Mexican blend cheese (again, because that's what I had)/ All I can say is, "Wow!" I will definitely make this again."
"Very good. Next time I make it I plan to top it with stove top stuffing. A good winters evening supper"
"This is super yummy!! I didn't have celery and had a red bell pepper instead of green. Other than that, followed the recipe and this came out fantastic!! The pepper gives it a different taste than usual ham leftover recipes. This is a keeper!!!"
"This was really good. Reminded me of a hearty potato soup. While I was making I thought it was a lot of trouble and a lot of dishes but totally worth it. Amazing! (Oh I skipped the green peppers and added broccoli)"
"This is a great meal to eat on a cold day with left over ham! I cut back on the butter as well and added an extra carrot. I used the bread crumbs but I think that French's Onions, crushed potatoe chips or crushed butter crackers would also be good. I will definitely make this again!"