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Shanna's Ham Potato Casserole

 

4 tablespoons butter, divided
1 cup sliced celery
1/2 cup chopped onion
2 tablespoons flour
2 cups milk
1 teaspoon salt
1 teaspoon beef bouillon granules or beef base
1 1/2 cups frozen mixed vegetables or peas and carrots, thawed
1 can (16 ounces) potatoes, drained and sliced, or use 2 cups sliced cooked potatoes
2 cups diced cooked roast beef, ham, or pork
3/4 cup soft bread crumbs
PREPARATION:

In a heavy skillet, melt 3 tablespoons of the butter. Sauté celery and onion until tender. Blend in flour until smooth. Add milk, salt, and bouillon or base. Cook over low heat, stirring constantly, until thickened and bubbly. 
Add vegetables, potatoes, and diced meat. Pour mixture into a buttered 1 1/2 quart baking dish. Melt remaining butter; toss with crumbs. Sprinkle the bread crumbs around edge of casserole. Bake at 350° for about 30 minutes, until hot and bubbly. Serves 6.