Diary of a Foodie

Wednesday, August 20, 2014

Cheesy Ham and Potato Casserole

Here's another one from my mom's recipe book. We ate this a lot growing up and I still love it. It's a great comfort food and can easily be converted to a soup for those cold winter months.

Cheesy Ham and Potato Casserole

8 ounce package of cubed ham (can be found in the meat section)
5 potatoes, peeled, diced and boiled til cooked through
16 ounce package frozen corn
1/3 of white onion, diced
1 stick butter
1/2 c flour
3 cups milk
2 cups grated mild cheddar cheese
2 tsp Kosher salt
1 tsp black pepper
2 tsp dried parsley flakes

Preheat oven to 350 degrees F. In a 9X13 inch pan, add the ham, cooked potatoes, corn and diced onions. In a large sauce pan, melt butter over medium heat. Add the flour and whisk together, about 2-3 minutes. Add the milk to the flour mixture and whisk together continually. Increase heat to medium high and bring to a boil to have the sauce thicken. It will not thicken until it boils. Remove from heat and add the cheese and seasonings. Pour cheese sauce over the ham and potatoes, stirring to have everything coated. Bake uncovered at 350 degrees for 25 minutes.

TIP: Want to make this into a soup? Increase the milk to 4 cups and add 1 cup vegetable broth and DO NOT bake. Mix together in a large soup pan.

1 comment:

  1. I made the soup version tonight and it was delish! Thanks for sharing so many amazing recipes!!