Ingredients
2 cups cubed peeled potatoes1 large carrot, sliced2 celery ribs, chopped3 cups water2 cups cubed fully cooked ham2 tablespoons chopped green pepper2 teaspoons finely chopped onion7 tablespoons butter, divided3 tablespoons all-purpose flour1-1/2 cups 2% milk3/4 teaspoon salt1/8 teaspoon pepper1 cup shredded cheddar cheese1/2 cup soft bread crumbs
Preparation
Preheat oven to 375°. In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook until tender, about 15 minutes. Drain.
In a large skillet, saute ham, green pepper and onion in 3 tablespoons butter until tender. Add the potato mixture. Transfer to a greased 1-1/2-qt. baking dish.
In a large saucepan, melt the remaining 4 tablespoons butter; stir in flour until smooth. Gradually whisk in 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 ham mixture. Sprinkle with bread crumbs. Bake until heated through, 25-30 minutes.
