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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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With meat, potatoes and other vegetables, this comforting casserole is a welcome addition to a buffet meal. It's one of my favorite potluck dishes.Dixie Terry, Goreville, Illinois 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 king arthur unbleached all-purpose flour |
1/4 teaspoon each pepper and dried thyme |
2-1/4 cups milk |
1 cup plus 2 tablespoons shredded sharp cheddar cheese, divided |
2 tablespoons dijon mustard |
1-1/2 pounds fully cooked ham slices, cut into strips |
1 package (16 ounces) frozen sliced carrots, cooked and drained |
1/4 cup minced fresh parsley |
Directions:
1. 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.
2. In a large 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; stir in 1 cup cheese and mustard until cheese is melted. Fold in the potatoes, ham, carrots and parsley.
3. Transfer to a greased 3-qt. baking dish. Cover and bake at 400° for 20 minutes. Uncover; bake 10 minutes longer. Sprinkle with remaining cheese. Yield: 10 servings.
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