Creamy Ham and Potato Casserole
| Summary | |
|---|---|
| Prep time | 20-30 min |
| Cook time | 55-60 min @ 350° |
| Source | Scattered Thoughts Of A Crafty Mom |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Ingredients
- 1 1/4 cup skim milk
- 3/4 cup evaporated skim milk
- 3 tablespoons flour
- 4 small potatoes (1 1/4 lbs total) peeled, diced and boiled
- 6 oz diced ham
- 1/4 cup finely chopped onion
- 1/4 cup corn
- 1/2 cup shredded cheese, plus 1/8 cup of cheese for top layer
- 1/4 cup Panko bread crumbs
- olive oil
- salt and pepper
Preparation
Preheat oven to 350 degrees.
If your potatoes aren't cooked yet, peel and dice them into uniform pieces and boil them in the microwave about 7 to 8 minutes, until soft. Once potatoes are ready, go ahead and salt and pepper them to taste.
In a sauce pan, combine skim milk, evaporated skim milk, flour, salt and pepper (about 1/2 teaspoon each salt and pepper.) Over medium high heat, stir constantly until sauce has thickened.
Place half of the potatoes on the bottom of a well greased 9 inch square baking dish. Layer half the ham, corn, cheese and onion in the pan, then cover with half the sauce. Repeat each layer, finishing with the final 1/8 cup of cheese and 1/4 cup of bread crumbs. Lightly drizzle a little bit of olive oil (about a tablespoon) over the top of the breadcrumbs.
Bake uncovered for 55 to 60 minutes. If you find the top getting too brown cover with a little bit of foil and finish cooking.
