Ham it up!

We had lots of leftover Easter ham so today I was in search of a recipe to start using it up. This recipe was really good. I added more onions and bell peppers and put a little extra cheese on top. It was not difficult but did take a little more prep time than I usually spend. It was a big hit at our house. (recipe and photo from allrecipes.com)

Mother's Ham Cassarole

2 cups peeled cubed potatoes

1 large carrot sliced

2 celery ribs, chopped

2 cups fully cooked ham, cubed

2 tablespoons green pepper, chopped

3 tablespoons onion, chopped

7 tablespoons butter, divided

3 tablespoons flour

1 1/2 cups milk

1 cup shredded cheddar cheese

Bread crumbs (about 2 slices of bread)

salt and pepper to taste

In a saucepan bring the potatoes, celery and carrots 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 tablespoons of butter until tender. Add to the potato mixture. Transfer to a greased 1 1/2 quart 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 and add cheese until melted. Pour over the ham mixture. Sprinkle with bread crumbs. Bake uncovered at 375 for 25 minutes or until heated through.