I’ve never really had a problem using up the ham leftovers. It generally turns into all sorts of yummy breakfast dishes. A lot of it goes into breakfast scrambles and sandwiches. So when I decided to have it for dinner again I had to go out looking for some ideas.
Ham and cheese go perfectly together. In fact, this dish is very similar to what we would make for a breakfast scramble but without the egg and with the veggies upped. Perfect, I knew it would turn out great.
What’s not to like about the ingredients in this dish?!
You can easily freeze this casserole. Just cut the cooking time of the potatoes, carrots and celery down to about 15 minutes. Until just barely getting tender. It takes a little more diligence while watching the veggies cook but it’s worth it to have a casserole to pull out of the oven!
- 2 cups peeled and cubed potatoes
- 2 stalks celery, chopped
- 1 large carrot, sliced
- 3 cups water
- 3 tablespoons olive oil
- 2 cups cubed fully cooked ham
- 2 tablespoons chopped green bell pepper
- 2 teaspoons chopped onion
- ¼ cup butter
- 3 tablespoons all-purpose flour
- 1 cup milk, or more as needed
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup shredded Cheddar cheese
- ½ cup dry bread crumbs
- Preheat oven to 350.
- In a large pot, add potatoes, celery, and carrot. Cover with water and bring to a boil.
- Reduce heat to medium-low and simmer until tender, about 20 minutes.
- Drain and transfer to a 2-quart baking dish.
- Melt olive oil in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes.
- Melt remaining ¼ cup butter in skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Season with salt and pepper.
- Gradually stir in milk.
- Bring to a boil and turn down to medium, stirring constantly, until thickened, about 2 minutes.
- Add Cheddar cheese to skillet; stir until melted.
- Pour cheese mixture over ham and potatoes evenly.
- Sprinkle with bread crumbs.
- Bake 25 to 30 minutes or until bubbly.
- Set casserole to rest for 5 to 10 minutes before dishing up.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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