Ham and vegetable casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Potatoes, peeled and cut up (about 7 medium) |
| 1 | Egg, beaten | |
| 2 | tablespoons | Chives |
| 10 | ounces | Frozen Mixed Vegetables |
| 3 | tablespoons | Butter or Margarine |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1½ | cup | Milk |
| ½ | cup | Swiss Cheese, shredded |
| 1 | tablespoon | Parmesan Cheese, grated |
| 2 | cups | Fully cooked Ham, cubed |
| 1 | tablespoon | Butter or Margarine, melted |
Directions
Cook potatoes in boiling salted water until tender, about 15-20 minutes. Drain and mash. Stir beaten egg and chives into potatoes and season to taste with a little salt and pepper. Spread potato mixture on bottom and up sides of a 2-quart casserole to form a shell. Cook frozen mixed vegetables according to package directions.
Drain and set aside.
In a saucepan, melt the 3 tablespoons butter, blend in flour, salt, and pepper. Add milk. Cook and stir until thickened and bubbly. Add Swiss and Parmesan cheeses. Stir until melted. Stir in cubed ham and cooked vegetables.
Spoon mixture into potato-lined casserole, making sure mixture is below the edge of the potato shell. Brush exposed surface of potatoes with melted butter.
Bake, uncovered in a 375 degrees oven until mixture is heated through and potatoes are lightly browned, about 30-35 minutes.
Makes 6-8 servings.
SOURCE: S.H.A.R.E. Colorado March/April 1995 Submitted By SANDRA MAY On 03-29-95