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Skinny Bride's Guide to Ham and Potato Casserole

4 cups red potatoes, unpeeled and cubed
1 teaspoon olive oil
1 cup chopped green bell pepper
14 cup chopped onion
1 14 cups skim milk
2 tablespoons all-purpose flour
14 cup fat-free mayonnaise (I like Kraft Free)
18 teaspoon black pepper
1 cup shredded reduced-fat sharp cheddar cheese
2 cups cubed cooked ham


Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain. Heat oven to 350F In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted. Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.

Source: www.food.com