Ingredients for Skinny Bride's Guide To Ham And Potato Casserole
- Red Potatoes
- Olive Oil
- Green Bell Pepper
- 1/2 medium onion, chopped
- Skim Milk
- All Purpose Flour
- Fat Free Mayonnaise
- Black Pepper
- Reduced Fat Sharp Cheddar Cheese
- Cooked Ham
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How to Make Skinny Bride's Guide To Ham And Potato Casserole
- Peel and cube 2 pounds Yukon Gold potatoes into 1-inch pieces.
- Place potatoes in a 2-quart saucepan. Add enough water to just cover the potatoes.
- Bring to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until tender.
- Drain the potatoes thoroughly.
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium-high heat.
- Add 1 medium bell pepper (any color), chopped, and 1/2 medium onion, chopped.
- Cook for 3-4 minutes, stirring occasionally, until vegetables are softened.
- In a small bowl, whisk together 1/2 cup milk and 2 tablespoons all-purpose flour until smooth.
- Pour the milk mixture into the skillet with the vegetables.
- Bring to a simmer, stirring constantly, until thickened (about 2-3 minutes).
- Stir in 1/2 cup mayonnaise, 1/4 teaspoon black pepper, and 1 cup shredded cheddar cheese.
- Stir until the cheese is melted and the sauce is smooth.
- In a greased 2-quart casserole dish, combine the cooked potatoes and 2 cups diced cooked ham.
- Pour the milk mixture evenly over the ham and potato mixture.
- Stir gently to combine.
- Bake uncovered for 25-30 minutes, or until bubbly and lightly golden brown on top.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
20g
Carbs
8g
