Leftover Ham-n-Potato Casserole

Name: Leftover Ham-n-Potato Casserole
Total time: 4500 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 small potatoes, peeled and cubed; 3 tbsp butter; 2 cup cubed ham, fully cooked; 1 small onion, finely chopped; 1/4 cup butter; 3 tbsp all-purpose flour; 1 1/2 cup milk; 1 salt and ground black pepper to taste; 1 packages (8oz) shredded cheddar cheese; 1/4 cup breadcrumbs

puppylover @cook_3744297

:pooky

puppylover @cook_3744297

:pooky

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Ingredients

1 hour 15 mins

6 servings

6 smallpotatoes, peeled and cubed
3 tbspbutter
2 cupcubed ham, fully cooked
1 smallonion, finely chopped
1/4 cupbutter
3 tbspall-purpose flour
1 1/2 cupmilk
1salt and ground black pepper to taste
1 packages(8oz) shredded cheddar cheese
1/4 cupbreadcrumbs

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Steps

1 hour 15 mins

1

Place potatoes in large pot and cover with salted water; bring to boil. Reduce heat to med-low and simmer til tender, about 20 minutes. Drain.
2

Preheat oven to 350°.
3

Grease 1 1/2 quart baking dish.
4

Melt 3 Tbsp butter in skillet over medium heat. Stir in ham and onion; cook and stir til onion has softened and turned translucent, about 5 minutes.
5

Stir potatoes into ham mix; transfer to prepared baking dish.
6

Melt 1/4 cup butter in saucepan over medium heat. Stir flour into melted butter til smooth.
7

Gradually whisk milk into flour mix; season with salt and black pepper. Continue cooking and stirring til thickened; about 2 minutes.
8

Reduce heat to med-low and stir cheddar cheese into white sauce til melted.
9

Pour sauce over ham and potatoes.
10

Sprinkle breadcrumbs atop casserole.
11

Bake in preheated oven til sauce is bubbly and browned, 25 - 30 minutes.