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–+ servings

Ham and Potato Casserole

Print Recipe
Servings 6 servings

Ingredients
  

  • 4 cups diced cooked russet potatoes
  • 2 cups diced lean ham cooked
  • 2/3 cup chopped green bell pepper
  • 1/3 cup chopped pimento
  • Olive oil
  • 1 1/2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 1/2 cups low fat milk
  • 1 1/2 cups shredded low fat Cheddar cheese
  • 3/4 teaspoon paprika
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • DO-AHEAD TIP: Peel and cook potatoes.
  • Preheat oven to 350 degrees.
  • In a large bowl, combine first 4 ingredients (potatoes through pimiento); transfer to a baking dish that
  • has been lightly coated with olive oil.
  • Melt the butter in a saucepan over medium-low heat; add the flour and blend until smooth and
  • bubbly. Gradually add the milk; cook, stirring constantly, until thickened.
  • Stir in cheese and paprika. Season with salt and pepper then pour sauce over potato/ham mixture;
  • bake for 35 to 45 minutes.

Notes

SERVING SUGGESTION: Serve braised kale and steamed baby carrots on the side.
VEGETARIAN: Instead of the ham, use 30 ounces of your favorite beans (drained and rinsed or homemade).
KOSHER: Instead of the ham, use 30 ounces of your favorite beans (drained and rinsed or homemade).
GLUTEN FREE: Make sure ham and pimento are gluten-free. Use gluten-free flour.
NUTRITION: Per Serving: 253 Calories; 8g Fat; 20g Protein; 25g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 884mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. Points: 6
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