Ham & Potato Casserole

  • ¼ cup all-purpose flour
  • 4 cups whole milk, divided
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup shredded part-skim mozzarella cheese
  • ½ teaspoon ground pepper
  • 2 (20 ounce) packages refrigerated shredded hash browns or 10 cups shredded peeled potatoes
  • 3 cups frozen peas, thawed
  • 1 ¾ cups cubed ham steak or reduced-sodium deli ham (about 8 ounces)
  1. Position oven rack in middle of oven; preheat to 375 degrees F. Lightly coat a 9-by-13-inch broiler-safe baking dish with cooking spray.
  2. Whisk flour and 1/2 cup milk in a small bowl until smooth. Bring the remaining 3 1/2 cups milk to a simmer in a medium saucepan over medium-high heat. Whisk in the flour mixture. Reduce heat to medium; simmer, whisking often, until slightly thickened, about 5 minutes. Remove from heat. Gradually whisk in Cheddar, mozzarella and pepper, whisking until melted and smooth.
  3. Combine hash browns (or shredded potatoes), peas and ham in a large bowl. Add the cheese mixture; stir to coat. Spoon the mixture into the prepared baking dish. Cover with foil. Bake until hot throughout and bubbly around the edges, 55 to 65 minutes. Remove foil. Switch oven to broil; broil the casserole until the top is lightly browned, 3 to 4 minutes.


Serving Size: 1/2 Cup
Per Serving:
192 calories; protein 11.4g 23% DV; carbohydrates 21.1g 7% DV; dietary fiber 2.2g 9% DV; sugars 4.4g; fat 7g 11% DV; saturated fat 3.6g 18% DV; cholesterol 25mg 8% DV; vitamin a iu 762.6IU 15% DV; vitamin c 15.7mg 26% DV; folate 29.4mcg 7% DV; calcium 182.2mg 18% DV; iron 1.4mg 8% DV; magnesium 27.9mg 10% DV; potassium 396.4mg 11% DV; sodium 372mg 15% DV; thiamin 0.3mg 31% DV.