Skinny Bride's Guide to Ham and Potato Casserole |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Altered from a recipe I found . It is important to leave the peel on the potato in order to get all the yummy nutrients found there! Ingredients:
4 cups red potatoes, unpeeled and cubed |
1 teaspoon olive oil |
1 cup chopped green bell pepper |
1/4 cup chopped onion |
1 1/4 cups skim milk |
2 tablespoons all-purpose flour |
1/4 cup fat-free mayonnaise (i like kraft free) |
1/8 teaspoon black pepper |
1 cup shredded reduced-fat sharp cheddar cheese |
2 cups cubed cooked ham |
Directions:
1. Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
2. Heat oven to 350°F In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
3. Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
4. Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.
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