Ham Casserole

She Said:

He cooked up several things this past weekend but there was one clear winner amongst the crowd. We actually made it only to take with us this week for lunch and, let me tell you, this thing gets better and better as it sits in the fridge.

The recipe is largely based on this one but we made adjustments, as usual.

Ham Casserole

3 cups potatoes, cubed
3 cups cooked ham, cubed (we used a small canned ham)
2 11-oz. cans of white shoepeg corn
1/4 cup minced fresh parsley
1/4 cup butter
1/4 cup chopped onions
2 cloves garlic, minced
1/4 cup diced celery
1/3 cup all-purpose flour
1 3/4 cups skim milk
Freshly ground black pepper
8 oz. shredded Colby Jack cheese

Preheat oven to 350℉.

Bring a large pot of salted water to boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.

Combine potatoes, ham, corn and parsley; set aside.

In a saucepan, saute the onions, celery and garlic in butter for 2 minutes. Stir in flour until blended well. Add the pepper. Gradually add the milk; bring to a boil. Cook and stir for 2 minutes. Remove from heat. Pour over the ham mixture and stir to mix well.

Pour into greased 13x9 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese, and bake an additional 10 minutes until cheese melts. Place under the broiler for 2 minutes or until golden brown and bubbly.

I am so hungry thinking about this. There are leftovers in the fridge and that is exactly what I'm going to have for lunch. Yum!!