Ham Casserole
This ham and cheese potato casserole is true comfort food. I'm from the Midwest so we're big on casseroles and one-dish meals, especially during winter.
peeled and cubed potatoes
2
cups
celery, chopped
2
stalks
carrot, sliced
1
large
water
3
cups
butter
3
tablespoons
cubed fully cooked ham
2
cups
chopped green bell pepper
2
tablespoons
chopped onion
2
teaspoons
butter
¼
cup
all-purpose flour
3
tablespoons
milk, or more as needed
1
cup
salt
⅛
teaspoon
ground black pepper
⅛
teaspoon
shredded Cheddar cheese
1
cup
dry bread crumbs
½
cup
 Preheat the oven to 350 degrees F (175 degrees C).
  Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 2-quart baking dish.
  Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes.
  Melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes. Sprinkle with bread crumbs.
  Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.
