Veggie And Ham Casserole

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This one was called Mother’s Ham Casserole– from somebody’s mother, but not mine.  I can see why the submitter said it was one of her mother’s favorite dishes.  The blend of vegetables in this pond of creaminess is just… delish!   Because of the potatoes in this, there is a hint of the tastiness that’s in a potato soup. Similar, but different (I guess those two words sort of mean the same thing!).

 My ‘taste tester’ said this is a saver, keeper, repeater kind of recipe!
 I see this recipe being one that can be ‘played with’–
changing variety of veggies, or meat, etc.
Wish you could get a sniff of this one!  Then,…. a taste.
After the taste,… a meal!


2 cups cubed peeled potatoes
1 large carrot, sliced
2 celery ribs, chopped
3 cups water
2 cups cubed fully cooked ham
2 tablespoons chopped green pepper
2 teaspoons finely chopped onion
3 tablespoons butter

4 (more) tablespoons butter
3 tablespoons flour
1 and 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper

1 cup (4 ounces) shredded cheddar cheese

1/2 cup soft bread crumbs


1.  In saucepan, cook potatoes, carrot and celery in water until tender; drain.
2.  In a skillet, saute ham, green pepper and onion in 3 tablespoons butter until tender.  Add to the drained  potato mixture.  Transfer to a greased 1 and 1/2-quart baking dish.
3.  In a saucepan, melt the remaining butter; stir in flour until smooth.  Gradually add milk, salt and pepper.  Bring to a boil; cook and stir for a minimum of 2 minutes (to cook the flour) or until thickened.  Stir in the cheese until melted; pour this white sauce over the ham mixture in the casserole dish.  Sprinkle with bread crumbs.
4.  Bake, uncovered, at 375 degrees for 25-30 or until heated through and bubbly.

YIELD:  4-6 servings.

This recipe was adapted from one submitted by Linda Childers, Murfreesboro, Tennessee.  It is in my 2005 edition of Taste of Home’s Contest Winning Annual Recipes.  Thanks, Linda.

Source Recipe:

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