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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
Linda Childers, Murfreesboro, Tennessee
Prep: 35 min.
Bake: 25 min.
Yield: 4-6 servings.
· 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 all-purpose flour
· 1½ cups milk
· 3/4 teaspoon salt
· 1/8 teaspoon pepper
· 1 cup (4 ounces) shredded cheddar cheese
· 1/2 cup soft bread crumbs
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 1½-qt. baking dish.
3) In a saucepan, melt the remaining butter; stir in flour until smooth. Gradually add 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.
1 cup equals 374 calories, 25 g fat (15 g saturated fat, 89 mg cholesterol, 1,208 mg sodium, 22 g carbohydrate, 2 g fiber, 17 g protein.
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