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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mother's Ham Casserole Recipe

5 stars - based on 2 votes
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This recipe for Mother's Ham Casserole is from Jan Grzedzicki's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cubed peeled potatoes (about 3)
2 to 3 large carrots, 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
1 1/2 cups milk
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 tsp. dill
1 cup (4 ounces) shredded cheddar cheese
1/2 cup soft bread crumbs
Sweet Paprika
Directions:
Directions:
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, celery, green pepper and onion in 3 tablespoons butter until tender. Add to the potato mixture. Transfer to a greased 1-1/2-qt. baking dish.
In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the milk, dill, 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 and paprika. Bake, uncovered, at 375° for 25-30 minutes or until heated through.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
A great way to use up leftover ham. Tried with swiss and cheddar cheeses; peas.

 

 

 

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