Ham Casserole
Servings: 6

2 cups cubed peeled potatoes
1 large carrot, sliced
2 celery ribs, chopped
3 cups water
2 cups cubed fully cooked ham
2 tablespoons chopped green pepper
2 teaspoons finely chopped onion
7 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/2 cups 2% milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese
1/2 cup soft bread crumbs

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 chopped 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 cheddar cheese and stir until melted.

Pour over ham mixture. Sprinkle with bread crumbs. Bake until heated through, 25-30 minutes.