Skinny Bride's Guide to Ham and Potato Casserole

READY IN: 1hr 15mins
Recipe by ~SarahBeth~

Altered from a recipe I found at eatbetteramerica.com. It is important to leave the peel on the potato in order to get all the yummy nutrients found there!

Top Review by CoffeeB

What a great way to use up left-over ham Sarah. This came together relatively fast after the potatoes were once cookied. The flavor combination here is wonderful and such great comfort food all around. The only thing I did differently was used plain non-fat yogurt in place of the FF mayo. (didn't have any). I also opted out of the green pepper per families request. This is a great go-to recipe for the fall months as it can be done ahead and reheated for later.:-) Made for HolidayTag.

Ingredients Nutrition

Directions

  1. Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
  2. Heat oven to 350°F In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
  3. Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
  4. Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.

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