"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Mother's Ham Casserole Recipe

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This recipe for Mother's Ham Casserole, by , is from A Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Brewster


2 cups cubed peeled potatoes
1 large carrot, sliced
2 celery ribs, chopped
3 cups water
2 cups fully cooked cubed 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, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook about 15 minutes or until tender. Drain.

In a large skillet, saute the 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. Reduce heat; add cheese and stir until melted.

Pour over the ham mixture. Sprinkle with bread crumbs. Bake uncovered at 375 for 25-30 minutes or until heated through.

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