From My Kitchen ~ Ham, Broccoli & Potato Casserole

This recipe comes my sister in law, Teresa. She was kind enough to share it with me.

This is a great way to use up that leftover ham. But the best thing about this recipe is that you can remove the ham completely and make it a veggie casserole. I just load up on the broccoli and it really is just as good. I usually make two because my husband loves the veggie casserole even better!



Ham, Broccoli & Potato Casserole
3 baking potatoes, thinly sliced (1 1/4 lbs)
1/4 c butter
1/4 tsp salt
1/4 tsp paprika
1/8 tsp pepper (I use more because I am a pepper fanatic!)
About 10 oz of broccoi (you can use a bag of frozen as well)
2 c cubed ham

Cheese Sauce
3 T flour
3 T butter
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
2 c milk
1 1/2 c shredded cheddar cheese

First, arrange sliced potatoes in a 13x9 baking dish. Melt butter in a saucepan. Stir in salt, pepper and paprika. Drizzle butter mixture over potatoes. Bake, uncovered, at 425 degrees for 45 minutes or until potatoes are browned and tender when pieced.

While those potatoes are cooking, prepare broccoli by steaming or cook according to package instructions. Drain & set aside. Arrange broccoli over cooked potatoes. Then add cubed ham over broccoli.

Now for the cheese sauce ~ melt butter in a small saucepan. Blend in flour, salt, dry mustard & pepper until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil for 1 minute. Turn of heat and add cheese. (Oh my! I'm getting so hungry just typing this!) Pour Cheese Sauce over potatoes, broccoli & ham. Sprinkle with paprika for some nice color.

Bake at 425 degrees for 15 to 20 minutes more.

Blessings,
Lea