Mother’s Ham Casserole
Total TimePrep: 35 min. Bake: 25 min.
- 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
- 7 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 1-1/2 cups 2% milk
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1/2 cup soft bread crumbs
- Preheat oven to 375°. In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook until tender, about 15 minutes. Drain.
- In a large skillet, saute ham, green pepper and onion in 3 tablespoons butter until tender. Add the potato mixture. Transfer to a greased 1-1/2-qt. baking dish.
- In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted.
- Pour over ham mixture. Sprinkle with bread crumbs. Bake until heated through, 25-30 minutes.
Editor's NoteTo make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts1 cup: 360 calories, 23g fat (14g saturated fat), 87mg cholesterol, 1157mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 18g protein.
Apr 15, 2020
I have made this casserole numerous times through the years. It is wonderful just the way it is written. About a year ago, we changed the way we eat and now follow a ketogenic diet - which means no potatoes, no carrots, no flour, no milk, and no bread. I found this recipe in my recipe box and grieved for it; so I decided to work it so that it would fit into our new lifestyle. I replaced the potatoes with cauliflower and added a small amount of tiny broccoli florets in place of the carrots. I added extra bell pepper as well (just because we like them). For the sauce, I skipped the roux and used chicken stock and butter as a base for my cheese sauce. Instead of milk, I used heavy cream to help with the thickening and to emulsify the cheese sauce. Lastly, instead of bread crumbs, I sprinkled my casserole with ground-up pork rinds (chicharrones) and baked according to directions. The casserole still turned out amazing. I'm sharing to try to help other Keto families adapt an already fabulous recipe to make it fit their lifestyle. This is really delicious both the traditional way and now the new Keto way. Thanks for the recipe, Taste of Home. It's a winner.
Jan 5, 2018
Easy and delicious! I added some shredded cabbage.
Jun 22, 2017
Lorelyn,Just put everything in the slow cooker, uncooked. Make your white sauce per instruction 3 and pour that over everything in the slow cooker, stir it to combine. You probably need 4 hours on high to cook the potatoes through but that's a guess on my part.Hope that helps,Sue StetzelRecipe Support SpecialistTaste of Home Magazine
Jun 17, 2017
Please tell me how to convert this to cooking in slow cooker. Will i need to add milk or cream soup?
May 11, 2017
I'll take seconds. Super good and easy to make. Perfect for left overs. Even low carb conscious people can make this. Just sub Cauliflower for the Potatoes and use cornstarch instead of the flour. I also used Panko bread crumbs and reduced the amount down to 1/3 cup. Keeper in my books. I also used the same pan for the sauce that I used to saute the Ham and Veggies in. I will be making this one again.Taste of Home Volunteer Field Editor.
May 6, 2017
This reminded us of a potatoes au gratin. I used red potatoes & baby carrots (I just cut them in half). Instead of ham, I used precooked Polish Kielbasa, but only had 1.5C, so I added in a bit more carrots. Also instead of the soft bread crumbs, I used dry Italian bread crumbs. After it was done baking, I put it under the broiler for a couple minutes to really toast the bread crumbs. We both agreed that this dish is good, but not amazing. We may make this again with a few tweaks to spice it up.
Jan 10, 2017
Jan 20, 2016
Best casserole I've ever tasted. It's not fancy, but it's delicious and comforting. I used orange bell pepper (because that's what I had on hand), and omitted the salt like another reviewer suggested. (It was plenty salty.) Instead of boiling the veggies, I roasted them in the oven. I used Mexican blend cheese (again, because that's what I had)/ All I can say is, "Wow!" I will definitely make this again.
Jan 11, 2016
Very good. Next time I make it I plan to top it with stove top stuffing. A good winters evening supper
Sep 8, 2015
This is super yummy!! I didn't have celery and had a red bell pepper instead of green. Other than that, followed the recipe and this came out fantastic!! The pepper gives it a different taste than usual ham leftover recipes. This is a keeper!!!