When I made this the first time, it took longer than it stated for the potatoes to get soft. It was a good thing I started it a little earlier than what we needed it. The next time I made them, I tossed everything in the slow cooker and let it simmer together all day. It was definitely cooked through when it was time to eat dinner without any issues. Cleanup was a snap too because I had lined the pan before cooking. I usually make them this way now. It’s a whole lot easier. Check out what they are saying about this recipe over at Spend With Pennies:
“I made this casserole last night. Good comfort food.”
This casserole is one that always reminds me of a much simpler time back home. It makes me feel good from the inside out.
Ingredients
3 tablespoons butter
3½ tablespoons Gold Medal flour
1 small onion
¾ cup milk
1 cup low sodium Swanson chicken broth
salt to taste
½ teaspoon pepper
1 cup sharp Kraft cheddar, shredded
3 lbs potatoes, peeled and diced
2 cups ham, diced
2 cups frozen peas, defrosted
1 cup sharp cheddar cheese (or to taste)
Instructions
Preheat oven to 400 degrees.
Over medium heat, melt butter in a saucepan. Add onion and stir until softened, about 4 minutes. Add flour and cook an additional 2 while stirring.
Pour in pour in chicken broth and milk all at once. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheese.
Place ½ of the potatoes in a 9×13 pan. Sprinkle with ham and peas. Top with remaining potatoes. Pour sauce over top.
Cover with foil and bake 45-50 minutes or until potatoes are fork tender. Remove foil (carefully, it will steam), top with remaining cheese and bake an additional 15-20 minutes or until potatoes are soft and cheese is lightly browned.
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Quick Tip: Try with bacon and shredded pepper jack cheese.
Thanks again to Spend With Pennies for this classic and tasty recipe.