Cheesy Potatoes and Ham

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Here is another very yummy dish that can be made up with some leftovers.  The night before I had fixed potato bar for dinner.  I bake potatoes and then serve cubed ham, hamburger, and cheddar cheese over top.  (Here is a quick and easy way to fix baked potatoes:  Melt one stick of butter on a cookie sheet with sides in 425 degree oven until melted.  Once butter is melted, remove pan and sprinkle butter with salt.  Next, scrub your potatoes, then slice in half.  Place cut side down on pan in melted butter.  Once oven is preheated, bake potatoes for about 20-25 minutes or until soft when poked with fork.)   Anyway, I had a bunch of potatoes leftover and some ham.  So instead of fixing what was on my menu I decided to use up these leftovers.  Here is what I made…..

Cheesy Potatoes & Ham

Place the following in a large bowl and set aside:

Steam or bake 6-8 potatoes (or more).  Peel (if desired) and cube.
1 cup cooked ham, chopped
2 cups frozen vegetables (I added peas and corn…leftover veggies work great for this too!)
1-2 cups shredded cheddar cheese

Make sauce:

1/2 cup butter
1/2 cup whole wheat flour
2 cups water
2/3 cup milk
1 heaping tablespoon chicken bouillon
1/4 t. salt

In a large saucepan, melt the butter.  Stir in flour until all the flour is coated.  Add water, milk, bouillon, and salt.  Stir continually over medium-high heat until thickened.  Once thickened, remove from heat and add to bowl with potatoes, ham, vegetables, and cheese.  Stir well.

Place in a buttered 9×13-inch baking dish.

Top with cracker crumbs or bread crumbs (I put a few pieces of bread in my little salad chopper until the bread is a fine crumb).

Bake at 350 degrees for 30 minutes.

Serve with a large green salad for a complete and easy meal!

Note:  You can use this basic recipe and replace the ham with leftover chicken or turkey.  Yum!

 7 Ways to Use My Homemade Chicken Bouillon Powder

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