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Leftovers Recipes: Baked Ham Casserole

December 27, 2016

Repurpose that ham & potatoes into a delicious casserole!

                Prep 20 minutes
Cook timne 50 minutes
Ready In   1 h 15 m
2 cups peeled and cubed potatoes

2 stalks celery, chopped

1 large carrot, sliced

3 cups water

3 tablespoons butter

2 cups cubed fully cooked ham

2 tablespoons chopped green bell pepper

2 teaspoons chopped onion

1/4 cup butter

3 tablespoons all-purpose flour

1 cup milk, or more as needed

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 cup shredded Cheddar cheese

1/2 cup dry bread crumbs

Add all ingredients to list

Add all ingredients to list


Preheat oven to 350 degrees F (175 degrees C).
Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 2-quart baking dish.
Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes.
Melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes. Sprinkle with bread crumbs.
Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.


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