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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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One of my mother's favorite dishes, this recipe always brings back fond memories of her when I prepare it. It's a terrific use of leftover ham from a holiday dinner. Our five grandchildren are my favorite interest outside the kitchen! Ingredients:
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 king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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