A few weeks ago I made a ham for dinner. You know what happens when you only have 2 people and a whole ham??...you don't eat it all in one or even two sittings. I had some left over cubed ham and found this recipe to use it up. It was really delicious and even Jeff liked it. I have the hardest time finding anything that he will eat willingly and want more when he's through. So next time you cook up a whole ham for your family...use some of the leftovers for this recipe!
Ham, Peas & Potato Casserole
1 c celery, chopped
1/2 tsp salt
1 1/2 c boiling water
1 1/2 c cubed potatoes
milk
1/4 c butter
1/4 c onion, chopped
1/4 c flour
2 c ham, cubed
2 TBSP parsley, chopped (or 1/3 less of dried parsley)
1 c cooked peas
1/2 c your favorite cheese, grated
► Add celery and salt to boiling water, cook for 10 minutes. Add potatoes and cook 15 minutes longer, drain and reserve liquid.
► Add enough milk to potato water to equal 1 1/2 c liquid. In a large saucepan, melt butter, add onion and cook over low heat until tender. Add flour and blend well, gradually adding liquid, stirring until sauce thickens. Boil for one minute and remove from heat.
► Add ham, parsley, celery, potatoes, and peas. Spoon into an oiled 1 1/2 quart casserole dish and top with cheese. Bake, uncovered, at 325 degrees for 30 minutes or until hot and bubbly. You can also make this casserole a day in advance and refrigerate overnight, just bake at 350 degrees for 45 minutes.
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