| | Directions | | In a saucepan, cook potatoes, carrot and celery in water until tender; drain. In a skillet, sauté ham, green pepper and onion in 3 tablespoons butter until tender. Add to the potato mixture. Transfer to a greased 1 1/2 quart baking dish, in a saucepan, melt the remaining butter; stir in flour until smooth. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese until melted; pour over the ham mixture. Sprinkle with bread crumbs. Bake uncovered at 375 degrees for 25 to 30 minutes or until heated through. Yields 4-6 servings. |
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| Ingredients | | - |  | 2 cups cubed peeled potatoes |
| - | | 1 sliced carrot (large) |
| - | | 2 stalks celery, chopped |
| - | | 3 cups water |
| - | | 2 cups cubed fully cooked ham |
| - | | 2 tablespoons chopped green pepper |
| - | | 2 teaspoons finely chopped onion |
| - | | 7 tablespoons butter or margarine, divided |
| - | | 3 tablespoons Flour |
| - | | 1 1/2 cups Milk |
| - | | 3/4 teaspoon salt |
| - | | 1/8 teaspoon pepper |
| - | | 1 cup shredded cheddar cheese |
| - | | 1/2 cup bread crumbs |
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