My Ham and Cheese Potatoes casserole is a great way to use leftover ham.
Since there is only two of us in our household, I am always trying to find new ways to use ham. Unfortunately, there is usually so much leftover. And who doesn’t like cheese? What’s great about this recipe is that the sauce is thick enough to coat the potatoes and stay there. When the weather gets too hot to go outside, stay indoors and cook. This is comfort food at its best. This is a great accompaniment to your favorite meatloaf recipe, and I plan to post one very soon. In conclusion, you will want to serve my Ham and Cheese Potatoes soon. To serve alongside this dish, try my Ultimate Spaghetti Squash. The selection of squash should be fabulous this time of year.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Ham and Cheese Potatoes:
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- 3/4 cup chopped onions
- 1/2 cup chopped bell pepper
- 2 tablespoons butter
- 2 cups ham, cubed
- 2 tablespoons flour
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup milk
- 6 ounces Velvetta, cubed
- 1/4 cup Miracle Whip
- 6 medium potatoes, peeled, cooked and cut into quarters
- 1/4 cup Italian bread crumbs
Cook the onion and bell pepper in the butter until tender.
Add the ham during the last few minutes of cooking.
Stir in the flour, pepper and salt.
Whisk in the milk slowly until hot and bubbly.
Add the Velvetta and Miracle Whip to the thickened sauce.
Heat and stir until melted.
Combine the potatoes and cheese sauce in a large casserole dish.
Sprinkle with the Italian bread crumbs and serve.
Did you make this recipe? If so, let me know what you thought in the comments and give it a star rating. Thanks so much!