Ham 'n' Potato Bake

By apanda

Ingredients
  • 2 pounds red potatoes, peeled and cubed

  • 1 cup chopped onion

  • 1/2 cup chopped green pepper

  • 1/2 cup chopped sweet red pepper

  • 1 tablespoon canola oil

  • 1/3 cup all-purpose flour

  • 1/4 teaspoon each pepper and dried thyme

  • 2 cans (12oz.each) fat-free evaporated milk

  • 1 cup plus 2 tablespoons shredded reduced-fat cheddar cheese, divided

  • 2 tablespoons Dijon mustard

  • 1 1/2 pounds fully cooked lean ham slices, cut into strips.

  • 1 package (16 oz.) frozen sliced carrots, cooked and drained

  • 1/4 cup minced fresh parsley

Directions
  1. Cook potatoes in water until tender; drain

  2. In a large non stick pan, saute onion and peppers in oil until tender.

  3. Stir in flour, pepper and thyme until blended.

  4. Gradually add milk. Bring to a boil; cook and stir 2 minutes, or until thickened.

  5. Reduce heat; stir in 1 cup cheese and mustard until cheese is melted. Fold in potatoes, ham, carrots and parsley.

  6. Transfer to a 3 qt. baking dish coated with cooking spray. Cover and bake at 400º for 20 minutes. 7. Uncover and bake 10 minutes longer. Sprinkle with remaining cheese.


Nutritional Facts

Servings
10
One serving is 1 1/4 cups
Calories
316
Total fat
6 g Saturated Fat: 2 g
Cholesterol
26 mg
Sodium
1046 mg
Carbohydrate
38 g
Dietary Fiber
4 g
Protein
27 g
Diabetic exchange
2 ½ lean meat
2 starch
1/3 fat.

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