Prep 15 mins
Cook 40 mins
This recipe is from the archives of Pioneer Lodge, a Senior's residence. The recipe is tried and true and was originated by Ms. Hudson's mother in law. She said warm thoughts came to her every time she made this dish.
- Saute the onion and green pepper in the butter.
- Gradually add flour, milk and mustard.
- Cook until thickened, stirring constantly.
- Put the ham and potatoes in a casserole dish.
- Pour sauce over. Season with salt and pepper to taste.
- Top with cheese.
- Bake uncovered in a 350 degree Fahrenheit oven for 25 to 30 minutes.
I was surprised by how much my husband - a foodie - liked this recipe. I eliminated the onions because I can't eat them, and substituted a lot of broccoli for the small amount of green peppers. It was a great way to use up ham and I think it would be an excellent way to get kids to eat their vegetables. I would imagine you could use chicken instead of ham or peas instead of peppers or broccoli and have good results.
I had cooked a ham and was looking for a recipe to use the leftover ham. Tried this recipe and found it to be very good. You definitely need to use the onions and green pepper in the sauce. I had leftover peas and added them to the sauce. Definitely a do again.
I would rate this 3 stars, but since my husband would not allow me to put onions in (he hates them...) or green pepper I will give this an extra star assuming it would have been better with at least the onions included! We found this to be a bit too bland. Just not enough flavor. Also, I personally thought it would have been better without quite so much ham, but my youngest son wouldn't agree since all he ate out of the casserole was the ham! Since I did not use onion or green pepper, I cut the butter down to 3 tablespoons and that seemed to work out fine. Also probably ended up using more than 3/4 cup cheese in order to better please my husband and sons! All-in-all not a bad meal, but not necessarily well-liked enough by my family to make again.