True comfort food is this. Since I’m from the Midwest, casseroles and one-dish meals are really popular here. particularly in the winter.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups peeled and cubed potatoes
- 2 stalks celery, chopped
- 1 large carrot, sliced
- 3 cups water
- 3 tablespoons butter
- 2 cups cubed fully cooked ham
- 2 tablespoons chopped green bell pepper
- 2 teaspoons chopped onion
- ¼ cup butter
- 3 tablespoons all-purpose flour
- 1 cup milk, or more as needed
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup shredded Cheddar cheese
- ½ cup dry bread crumbs
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 2-quart baking dish.
- Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes.
- Melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes. Sprinkle with bread crumbs.
- Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 12 g |
| Sodium | 641 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome. Followed recipe. Tasty.
I added more onion and black pepper.
I used California mixed veggies. It was so so good! Deginately a do again meal. Rave reviews from all who ate!!
For just my husband and I, I halved everything except the cheese sauce and it came out perfect! I did add a bit more pepper though. I’ll definitely be making this again!
Really great recipe. I added mushrooms and a bit more onions.
I really liked it. I used garlic instead of onion as that’s what I had. I added bay leaf to the water with boiled veggies. I made the roux in the same pan I sautéed the meat, garlic and peppers in to essentially deglaze the pan right into the sauce. I added turmeric and onion powder to the cheese sauce. Great way to “clean out” the fridge.
Good flavor, but be aware each serving is about 1 C – this does not make very much.
I actually used “inspired passion”‘s SALMON casserole recipe – also on All Recipes which I’ve made a few times and we enjoy. To it, I substituted ham, added a couple small cans of corn, a medium onion diced, some garlic and ~ 1 LB of fresh mushrooms Also increased the quantity of dijon (we use this instead of “prepared” mustard to 2 TBSP’s as mustard and dijon mustard go really well together I sauteed the onion and garlic in a bit of canola oil and then put them on a plate. I then added the mushrooms and no additional oil and sauteed them until most of the water came out of them – I didn’t want all the water to come out while the casserole was in the oven. This worked well though more water did come out of the mushrooms, but it stayed on the bottom of the dish so nothing got mushy. Very tasty.
Basic receipe seemed ok, but I don’t think for 8 servings that some of the amounts of ingredients were sufficient. So for a family of 4 with seconds, one carrot is not enough nor is 2 cups of diced potatoes. Needless to say, I added several (4-5) carrots, 8 potatoes, 3 stalks of celery and almost a whole onion. And way more than 2 cups of cut up ham. I did the cheese sauce, which was ok, but I added more cheese to the sauce and again, added more to top off the casserole before putting in the oven. This is the second receipe that I’ve had to doctor up.
I made this with ham leftovers. I used all the ingredients and more. I didn’t measure any ingredients First, I quartered baby new potatoes which I boiled until soft. While they were boiling I cut up onion, carrots, celery, mushrooms, green peppers and broccoli and sautéd in butter. I diced my ham and added to the vegetables. I added some garlic powder, rosemary, salt and pepper . I then made my cheese sauce. I drained the potatoes, placed in casserole dish with vegetables, and threw in some frozen peas for good measure. I then added the cheese sauce and topped with seasoned bread crumbs. It was delicious. My husband and I enjoyed it. Perfect comfort food. I will definitely be making it again
Very tasteful and easy to make. We didn’t have regular bread crumbs so we used unseasoned panko crumbs.
it was a tossup between making this and a pasta one but this was pretty good, thanks for the recipe!
added green beans omitted bell pepper
Big hit! Like others, I sautéed carrot, celery, (red) pepper and onion with the ham. Used 1/2 small onion, could even use more. I also think the sauce is a generous enough amount that I’ll try 3 cu. of potatoes next time.
This is the best casserole, made with ham.
This is awesome! My kids ate it without hesitation and so did I!
We have made this more than once without deviating from the recipe. It is delicious with sharp Cheddar! We agree that it makes less than the 8 servings described. 5 may be accurate.
Made it twice and kids love it!
This reminds me of the inside of a pot pie. Because of that, it’s not really something I would make again, but tasted alright.
Very easy to make. Our family loved it!!! Everyone had seconds. Will definitely make this again it was awesome!
Delicious. I only had one white potato so I used a sweet potato. It was a nice combo.