Mother’s Ham Casserole
“One of my mother’s favourite dishes, this ham casserole 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 favourite interest outside the kitchen!” —Linda Childers, Murfreesboro, Tennessee
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 2 cups cubed peeled potatoes
- 1 large carrot sliced
- 2 celery ribs chopped
- 3 cups water
- 2 cups cubed fully cooked ham
- 2 tbsp chopped green pepper
- 2 tsp finely chopped onion
- 7 tbsp butter divided
- 3 tbsp all-purpose flour
- 1-1/2 cups 2% milk
- 3/4 tsp salt
- 1/8 tsp pepper
- 1 cup shredded Cheddar cheese
- 1/2 cup soft bread crumbs
- Preheat oven to 375°. In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook until tender, about 15 minutes. Drain.
- In a large skillet, saute ham, green pepper and onion in 3 tablespoons butter until tender. Add the potato mixture. Transfer to a greased 1-1/2-qt. baking dish.
- In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually whisk in 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.
- Pour over ham mixture. Sprinkle with bread crumbs. Bake until heated through, 25-30 minutes.
1 cup: 360 calories, 23g fat (14g saturated fat), 87mg cholesterol, 1157mg sodium, 21g carbohydrate (5g sugars, 2g fibre), 18g protein.