| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats, Vegetables | Cheese/eggs, Meats, Vegetables | 2 | Servings | |
INGREDIENTS
| 2 | c | Sliced peeled potatoes |
| cooked | ||
| 1 | c | Diced cooked ham |
| 1 | T | Minced onion |
| 1/3 | c | Butter or margarine |
| 3 | T | All-purpose flour |
| 1 1/2 | c | Milk |
| 1 | c | Shredded cheddar cheese, 4 |
| oz. | ||
| 3/4 | t | Salt |
| 1 | ds | White pepper |
| Chopped fresh parsley |
INSTRUCTIONS
Combine potatoes, ham and onion in a greased 1-qt casserole; set aside. In a saucepan, melt butter or medium heat; stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees for 35-40 minutes or until bubbly. Garnish with parsley. Yield 2 servings. SOURCE: *Novella Cook, Hinton, WV, Reminisce Magazine Nov/Dec 92 SHARED BY: Jim Bodle 3/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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