Ham and Potato Casserole
- 2 pounds potatoes
- 1 medium yellow onion
- 1 green bell pepper
- 1 red bell pepper
- 2 Tablespoon butter, divided (unsalted is best)
- 1 Tablespoon flour
- 1 cup skim milk
- 16 oz. processed cheese spread (such as Light Velveeta)
- Ground black pepper to taste
- 1-2 pounds ham, diced
Level of difficulty Average
Cooking time 30mins
Cost Average budget
Peel potatoes and dice into one-inch size pieces. Cover with water and boil until fork tender. Drain and pour into a greased 9- X 13-inch cake pan. Set aside.
Meanwhile, dice peppers and onion and saute them in one tablespoon of butter until onion is opaque and peppers are tender. Remove from pan.
Dice processed cheese spread into one-inch pieces and set aside.
In heavy saucepan, melt the other one tablespoon of butter. Add one tablespoon of flour and use a whisk to make a smooth paste. Add one cup of milk, whisking thoroughly to remove all lumps. Add processed cheese spread pieces to milk mixture in pan all at once. Cook and stir over medium heat to melt. Stir in black pepper to taste.
Add sauteed vegetables to cheese sauce, then stir in diced ham. Pour cheese mixture over potatoes in cake pan, covering to edges.
Bake uncovered in a 350-degree oven for 20-30 minutes or until hot and bubbly.