Mother's Ham Casserole
photo by mums the word
- Ready In:
- 2 cups potatoes, peeled and cubed
- 1 carrot, sliced
- 2 celery ribs, chopped
- 3 cups water
- 2 cups ham, fully cooked and cubed
- 2 tablespoons green peppers, diced
- 2 teaspoons onions, finely chopped
- 7 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups milk
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup cheddar cheese, shredded
- 1⁄2 cup breadcrumbs
- 1⁄4 cup parmesan cheese (optional)
- In a saucepan, bring potatoes, carrot, celery and water to boil.
- Reduce heat, cover and cook 15 minutes or til tender.
- Drain and set aside.
- In large skillet, saute ham, green pepper and onions in 3 tbsp of the butter until vegetables are tender.
- Add to the potato mixture and transfer to a greased 1 1/2 qt baking dish.
- In saucepan, melt remaining butter, stir in flour and whisk until smooth.
- Gradually add milk, salt and pepper.
- Bring to boil and stir for 2 minutes or until thickened.
- Reduce heat, add cheese and stir until melted.
- Pour over the ham mixture and sprinkle with bread crumbs and parmesan. (Dot with 2 tbsp butter if you want a crisp topping.).
- Bake uncovered at 375F for 25-30 minutes.
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