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 |  chopped veggies |  dice the potatoes |  add white sauce |  ready to bake |  after baking |
This is an easy family weeknight dinner ~ loaded with cheese, chunks of ham, potatoes, plus bell peppers and minced jalapenos (for a light bite). It's a great way to use up leftover ham after holidays too ~ and is also a wonderful brunch idea (but NO EGGS in here). ** This can easily be doubled and put into a 9x13" pan.
CONFETTI HAM & SCALLOPED POTATO CASSEROLE
1/4 cup (1/2 stick) butter…………...….1/4 cup flour
1 tsp. Kosher salt………………………..…1/2 tsp pepper
1-1/2 cups milk (any kind ~ I like unsweetened almond or cashew milk)
about 1-1/2 cups cooked ham (cut into cubes)
about 1/2 cup red and/or green bell pepper, chopped
about 1/2 cup white or yellow onion, chopped
1/2 jalapeno pepper, seeded and minced
1 large russet potato, diced
1/2 cup shredded or grated cheese (I like Italian blend w/mozzarella best)
1/4 to 1/2 cup more shredded cheese
***
Preheat oven to 350. Spray a 9” pan with buttery non-stick spray and set aside.
Melt butter in a large saucepan over low-medium heat. Blend in flour, salt and pepper. Cook (whisking constantly) for about 1 minute. Gradually whisk in milk and cook until it starts to thicken and bubble.
Put the rest of the ingredients into a large bowl. When the white sauce is ready, pour it over the other ingredients and mix it all together with a wooden spoon. Pile that all into your prepared pan and cover with foil.
Bake for 30 minutes; then uncover and continue baking for another 30 minutes. Sprinkle with the remaining cheese; bake for another 15 minutes (uncovered). Let stand 10 minutes before serving. (NOTE that this is a "looser" casserole dish b/c the potatoes need the liquid to bake in.)
Serves 2-4
There are veggies in here, so you could just serve a fruit salad with it, but a green salad is still always a good side dish
CONFETTI HAM & SCALLOPED POTATO CASSEROLE
1/4 cup (1/2 stick) butter…………...….1/4 cup flour
1 tsp. Kosher salt………………………..…1/2 tsp pepper
1-1/2 cups milk (any kind ~ I like unsweetened almond or cashew milk)
about 1-1/2 cups cooked ham (cut into cubes)
about 1/2 cup red and/or green bell pepper, chopped
about 1/2 cup white or yellow onion, chopped
1/2 jalapeno pepper, seeded and minced
1 large russet potato, diced
1/2 cup shredded or grated cheese (I like Italian blend w/mozzarella best)
1/4 to 1/2 cup more shredded cheese
***
Preheat oven to 350. Spray a 9” pan with buttery non-stick spray and set aside.
Melt butter in a large saucepan over low-medium heat. Blend in flour, salt and pepper. Cook (whisking constantly) for about 1 minute. Gradually whisk in milk and cook until it starts to thicken and bubble.
Put the rest of the ingredients into a large bowl. When the white sauce is ready, pour it over the other ingredients and mix it all together with a wooden spoon. Pile that all into your prepared pan and cover with foil.
Bake for 30 minutes; then uncover and continue baking for another 30 minutes. Sprinkle with the remaining cheese; bake for another 15 minutes (uncovered). Let stand 10 minutes before serving. (NOTE that this is a "looser" casserole dish b/c the potatoes need the liquid to bake in.)
Serves 2-4
There are veggies in here, so you could just serve a fruit salad with it, but a green salad is still always a good side dish
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