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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I like to fix this saucy dish when we have leftover ham, informs Debbie Leininger of Carpenter, Wyoming. I often make it during wheat harvest. All our helpers really seem to enjoy it. Ingredients:
2 cups cubed fully cooked ham |
2 cups diced cooked potatoes |
1 can (15-1/4 ounces) whole kernel corn, drained |
1/4 cup minced fresh parsley |
1 tablespoon chopped onion |
1/4 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
1-3/4 cups milk |
1/8 teaspoon pepper |
1 cup (4 ounces) shredded cheddar cheese or process american cheese |
Directions:
1. In a large bowl, combine the first four ingredients; set aside. In a saucepan, saute onion in butter for 2 minutes; stir in flour until blended. Gradually add milk and pepper. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; pour over the ham mixture and stir until combined. Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 4-6 servings.
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