Ingredients

• 2 cups peeled and cubed potatoes
• 2 stalks celery , chopped
• 1 large carrot , sliced
• 3 cups water
• 3 tablespoons butter
• 2 cups cubed fully cooked ham
• 2 tablespoons chopped green bell pepper
• 2 teaspoons chopped onion
• 0.25 cups butter
• 3 tablespoons all-purpose flour
• 1 cup milk , or more as needed
• 0.13 teaspoons salt
• 0.13 teaspoons ground black pepper
• 1 cup shredded Cheddar cheese
• 0.5 cups dry bread crumbs

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 2-quart baking dish.
3. 3 Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes.
4. 4 Melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes. Sprinkle with bread crumbs.
5. 5 Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.

Nutrition per serving