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Hi...
We are having this for dinner tomorrow night....I haven't made this in a long, long time but I have some leftover ham and thought of this recipe. It is from my 1982 Southern Living Annual Recipes cookbook....and that is old!! The recipe is so old that I couldn't even find it on the Southern Living website...so I dug out my book (thankfully it was 1982 because I have the annual recipes cookbooks from 1982 to 2000!! So I started with the first book to look for it........sooooooo....I actually typed this up for you guys!
It is a really yummy recipe, but I will tell you it takes about all of the pots you own to make it, but so worth it!!
Enjoy!
hugs,
peg
Golden Ham Casserole
2 cups cubed potatoes
1 cup sliced carrots
1 cup chopped celery
2 cups cubed ham
2 TBSP chopped green pepper
2 tsp. chopped onion
1/4 cup plus 3 TBSP butter or margarine, divided
3 TBSP all-purpose flour
1-1/2 cups milk
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup soft breadcrumbs
Cook potatoes, carrots and celery in a small amount of boiling unsalted water until crisp-tender; drain and set aside.
Saute ham, green pepper and onion in 3 TBSP butter in a medium skillet until ham is golden brown. Place ham mixture and cooked vegetables in a deep, greased 2-qt. casserole.
Melt 1/4 butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in cheese, salt and pepper; cook over low heat until cheese melts and mixture is slightly thickened.
Pour cheese sauce over ham and vegetables; sprinkle with breadcrumbs. Bake at 375 for 25 to 30 minutes.
Yield: 4 to 5 servings.
Recipe source: 1982 Southern Living Annual Cookbook, submitted by Annie Knight of Chesnee, South Carolina.
We are having this for dinner tomorrow night....I haven't made this in a long, long time but I have some leftover ham and thought of this recipe. It is from my 1982 Southern Living Annual Recipes cookbook....and that is old!! The recipe is so old that I couldn't even find it on the Southern Living website...so I dug out my book (thankfully it was 1982 because I have the annual recipes cookbooks from 1982 to 2000!! So I started with the first book to look for it........sooooooo....I actually typed this up for you guys!
It is a really yummy recipe, but I will tell you it takes about all of the pots you own to make it, but so worth it!!
Enjoy!
hugs,
peg
Golden Ham Casserole
2 cups cubed potatoes
1 cup sliced carrots
1 cup chopped celery
2 cups cubed ham
2 TBSP chopped green pepper
2 tsp. chopped onion
1/4 cup plus 3 TBSP butter or margarine, divided
3 TBSP all-purpose flour
1-1/2 cups milk
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup soft breadcrumbs
Cook potatoes, carrots and celery in a small amount of boiling unsalted water until crisp-tender; drain and set aside.
Saute ham, green pepper and onion in 3 TBSP butter in a medium skillet until ham is golden brown. Place ham mixture and cooked vegetables in a deep, greased 2-qt. casserole.
Melt 1/4 butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in cheese, salt and pepper; cook over low heat until cheese melts and mixture is slightly thickened.
Pour cheese sauce over ham and vegetables; sprinkle with breadcrumbs. Bake at 375 for 25 to 30 minutes.
Yield: 4 to 5 servings.
Recipe source: 1982 Southern Living Annual Cookbook, submitted by Annie Knight of Chesnee, South Carolina.