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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ham and Potato Casserole Recipe

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This recipe for Ham and Potato Casserole, by , is from The Ward Family Cookbook , 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!

Contributor:  
Contributor:  
Debbie Jack

Category:
Category:

Ingredients:  
Ingredients:  
4 tablespoons butter
1 small onion, finely chopped (1/4 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
1 1/2 cups cubed fully cooked ham

Directions:
Directions:
Heat oven to 350°F. Spray 2-quart casserole with cooking spray.

In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.

Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands). Serve with creamed corn.

Number Of Servings:
Number Of Servings:
4

 

 

 

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