Filed Under : 
Nov.11,2009|
rep time:35 min
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start to finish:1 hr 5 min
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makes:6 servings (about 1 cup each)
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| 4 | cups cubed (1/2 inch) unpeeled red potatoes (4 medium) |
| 1 | teaspoon olive or canola oil |
| 1 | cup chopped green bell pepper (1 medium) |
| 1/4 | cup chopped onion |
| 1 1/4 | cups fat-free (skim) milk |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1/4 | cup reduced-fat or fat-free mayonnaise |
| 1/8 | teaspoon black pepper |
| 1 | cup shredded reduced-fat sharp Cheddar cheese (4 oz) |
| 2 | cups cubed cooked ham |
| 1. | Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain. |
| 2. | Heat oven to 350°F. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. |
| 3. | Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted. |
| 4. | Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top |
Note: This is OK, but I’m not in any rush to make it again. Very rich.
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