- 2 cups peeled, cubed 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 milk
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded Cheddar cheese
- 1/2 cup soft bread crumbs
- In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook about 15 minute or until tender. Drain. In a large skillet, saute the ham, green pepper and onion in 3 tablespoons butter until tender. Add to the potato mixture. Transfer to a greased 1-1/2-qt. baking dish.
- In a saucepan, melt the remaining butter; stir in flour until smooth. Gradually add 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 the ham mixture. Sprinkle with bread crumbs. Bake, uncovered, at 375 degrees F for 25-30 minutes or until heated through.