| | Directions | | In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook for about 15 minutes or until tender. Drain. In a large skillet, sauté the ham, green peppers and onion in 3 tablespoons butter until tender. Add to the potato mixture. Transfer to a greased 1-1/2 quart baking dish. 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. Pour over the ham mixture. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 25 to 30 minutes or until heated through. |
|
|
| Ingredients | | - |  | 2 cups peeled, cubed potatoes |
| - | | 1 carrot, sliced (large) |
| - | | 2 stalks celery, 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 |
| - | | 1 1/2 cups milk |
| - | | 3/4 teaspoon salt |
| - | | 1/8 teaspoon pepper |
| - | | 1 cup shredded cheddar cheese |
| - | | 1/2 cup soft bread crumbs |
| |
| |
