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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a great potluck dish. Ingredients:
2 lbs red potatoes |
1 cup onion, chopped |
1/2 cup sweet red pepper, chopped |
1 tablespoon canola oil |
1/3 cup flour |
1/4 teaspoon pepper |
1/4 teaspoon thyme |
2 (12 ounce) cans fat-free evaporated milk |
1 cup reduced-fat cheddar cheese, shredded, divided, plus |
2 tablespoons reduced-fat cheddar cheese, shredded, divided |
2 tablespoons dijon mustard |
1 1/2 lbs lean ham, cut into strips |
1 (16 ounce) package frozen carrots, cooked and drained |
1/4 cup fresh parsley |
Directions:
1. Cook potatoes in water until tender,drain.
2. In a large skillet saute onion and pepper in oil till tender.
3. Stir in flour,pepper,thyme until blended.
4. Gradually add milk.
5. Bring to a boil, cook stir for 2 minutes or until thickened.
6. Reduce heat, stir in 1 cup of cheese and mustard until cheese melts.
7. Fold in the potatoes, ham, carrots and parsley.
8. Transfer to a 3 quart baking dish coated with non stick cooking spray.
9. Cover and bake at 400°F for 20 minutes.
10. Uncover,bake 10 minutes longer.
11. Sprinkle the remaining cheese.
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