Ham & Vegetable Casserole
 
2-1/4 lb.  Potatoes, peeled and
  cut up (about 7 medium)
1   egg, beaten
2 Tbsp  Chives
10 oz.  Frozen Mixed Vegetables
3 Tbsp  Butter or Margarine
3 Tbsp  Flour
1/2 tsp  Salt
1/8 tsp  Pepper
1-1/2 cup  Milk
1/2 cup  Swiss Cheese, shredded
1 Tbsp  Parmesan Cheese, grated
2 cup  Fully cooked Ham, cubed
1 Tbsp  Butter or Margarine,
  melted
 
Cook potatoes in boiling salted water until tender, about 15-20 minutes. 
Drain and mash. Stir beaten egg and chives into potatoes and season to taste 
 
with a little salt and pepper. Spread potato mixture on bottom and up sides 
of a 2-quart casserole to form a shell. Cook frozen mixed vegetables 
according to package directions. Drain and set aside. 
In a saucepan, melt the 3 tablespoons butter, blend in flour, salt, and 
pepper. Add milk. Cook and stir until thickened and bubbly. Add Swiss and 
Parmesan cheeses. Stir until melted. Stir in cubed ham and cooked 
vegetables. 
Spoon mixture into potato-lined casserole, making sure mixture is below the 
edge of the potato shell. Brush exposed surface of potatoes with melted 
butter. 
Bake, uncovered in a 375 degrees oven until mixture is heated through and 
potatoes are lightly browned, about 30-35 minutes. 
Makes 6-8 servings. 
SOURCE: S.H.A.R.E. Colorado 
Servings: 8 
 
 
 
 
(ID: 80325) Mirror: rec.food.recipes: Fri, Oct 11, 2002


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