Name: Ham and Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 cups potatoes, cubed peeled; 1 large carrot, sliced; 2 celery ribs, chopped; 3 cups water; 2 cups ham, cubed and fully cooked; 2 tablespoons chopped green pepper; 2 teaspoons finely chopped onion; 4 tablespoons butter, divided; 3 tablespoons all-purpose flour; 1-1/2 cups milk; 3/4 tsp Kosher salt; 1/8 tsp cracked black pepper; (4 ounces shredded cheddar cheese; 1/2 cup Italian bread crumbs

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This recipe for a ham and vegetable casserole is delicious, easy to make and takes the left over ham to a brand new dimension. My family loved it!

Printable Recipe: Casserole with Vegetables and Left over Ham

Looking for a great tasting casserole to use up some left over ham? I recently made a delicious honey ham, but only used a small amount of it. I can use some for breakfast and sandwiches but that would get old quickly.

Start by preheating the oven to 375º F. Cut your vegetables into similar sized pieces.

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 and keep warm.

In a large skillet, saute the ham, green pepper and onion in 2
tablespoons of the butter until they are tender.

Add in the reserved vegetables and stir to combine well. Transfer these ingredients to a greased 1 1/2 quart oven proof baking dish.

In a large saucepan, melt the remaining 2 tbsp of butter; stir in flour until you get a
smooth roux.

Gradually add the milk,Kosher salt and cracked black pepper. Bring the mixture to a boil and cook for 2 minutes or until thickened. Reduce the heat; stir in the cheese, mix well and cook until melted.

Pour the sauce over the ham mixture. Sprinkle with the Italian bread crumbs. Bake,
uncovered, in the preheated 375° oven for 25-30 minutes or until heated through.

The dish is so tasty and the bread crumbs add a bit of extra texture to the smooth and silky cheese sauce. Your family with love it!

Yield: 6

Ham and Vegetable Casserole

This recipe for a ham and vegetable casserole is delicious, easy to make and takes the left over ham to a brand new dimension. My family loved it!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

2 cups potatoes, cubed peeled
1 large carrot, sliced
2 celery ribs, chopped
3 cups water
2 cups ham, cubed and fully cooked
2 tablespoons chopped green pepper
2 teaspoons finely chopped onion
4 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/2 cups milk
3/4 tsp Kosher salt
1/8 tsp cracked black pepper
(4 ounces shredded cheddar cheese
1/2 cup Italian bread crumbs

Instructions

In a saucepan, bring the potatoes, carrot, celery and water to a
boil. Reduce heat; then cover and cook about for 15 minutes or until the vegetables are tender. Drain.and set aside
In a large skillet, saute the ham, 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, 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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 291Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 59mgSodium: 1011mgCarbohydrates: 27gFiber: 2gSugar: 2gProtein: 17g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.