Ham Potato And Green Pepper Casserole Makes 4 servings
4 cups peeled and thinly sliced potatoes 3 cups cooked ham, cut into 1/2-inch cubes 1/2 medium-size sweet green pepper, cored, seeded, and finely chopped 3 green onions, tops included, finely chopped 2 tablespoons bacon drippings or butter 3 tablespoons flour 3/4 teaspoon dry mustard 2 cups milk 1-1/2 teaspoons salt 1/8 teaspoon white pepper Preheat the oven to 375-degrees. Grease a 2 quart baking dish. Arrange half of the sliced potatoes in the prepared baking dish. Put the ham, green pepper, and onion in a bowl and toss to combine. Scatter this mixture evenly over the potatoes. Spread the remaining potatoes evenly over the top. Melt the drippings in a small sauce pan over medium heat. Sprinkle the flour and mustard into the sauce pan and stir to blend. Slowly add the milk and heat, stirring constantly, until smooth and thickened. Add the salt and pepper and stir to combine. Pour the sauce evenly over the potatoes. Cover and bake for 1 hour. Uncover and continue to bake for 30 minutes, or until the potatoes are fork tender and golden. Remove from the oven and let cool. Later. E-Mail: [email protected] Windows Live Messenger: [email protected] Skype: honeybunny1958 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
