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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Was looking for a recipe to use the leftover ham from Christmas and came across this recipe in a really old Sunset Casserole Cookbook. It turned out to be delicious. The only change I made was omitting the bell pepper because I didn't have any on hand and adding a little extra celery instead. You could always try the bell pepper if you'd like! I also sprinkled some extra Cheddar cheese on top. I love that this recipe uses real potatoes, milk, & cheese instead of mixes and soups and its still quick and easy to prepare! Ingredients:
1 medium onion, finely chopped |
3 tablespoons butter, 3 tbsp. flour |
1 teaspoon salt |
1/8 teaspoon pepper |
1/2 teaspoon dry mustard |
1 1/2 cups milk |
3/4 cup shredded sharp cheddar cheese |
4 medium potatoes, sliced 1/4 inch thick |
1 1/2 cups diced cooked ham |
3/4 cup sliced celery |
Directions:
1. 1- Sauté onion in butter until tender. Stir in flour, salt, pepper, & mustard. Gradually pour in milk, & stirring constantly, cook until sauce is thickened. Add cheese & stir until blended.
2. 2- In a greased 2-1/2 quart casserole, alternate layers of sliced raw potato, diced ham, & celery; pour over part of the cheese sauce, & continue to arrange ingredients in layers until all are used. Pour remaining cheese sauce over all & sprinkle w/ more cheese.
3. 3- Bake, covered, in 350 ° over for 1 hour; remove cover & continue baking 35-45 minutes Longer, or until potatoes are tender & lightly browned on top.
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