HAM CASSEROLE

  • 2 cups cubed peeled potatoes

  • 1 large carrot, sliced

  • 2 celery ribs, chopped

  • 3 cups water

  • 2 cups cubed fully cooked ham

  • 2 T. chopped green pepper

  • 2 tsp. finely chopped onion

  • 7 T. butter, divided

  • 3 T. flour

  • 1 1/2 cups milk

  • 3/4 tsp. salt

  • 1/8 tsp. pepper

  • 1 cup shredded cheddar cheese

  • 1/2 cup soft bread crumbs

In a saucepan, cook potatoes, carrot and celery in water until tender; drain.  In a skillet, sauté ham, green pepper, and onion in 3 T. butter until tender.  Add to the potato mixture.  Transfer to a greased 1 1/2 qt. 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.  Stir in the cheese until melted; pour over the ham mixture.  Sprinkle with bread crumbs.  Bake uncovered at 375 degrees for 25-30 minutes or until heated through.