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Ingredients
- 2 pound potatoes, about 6 med.
- 3 tbsp. butter
- 3 tbsp. flour
- 1 can cream of celery or possibly mushroom soup
- 1/4 c. finely minced onion
- 1 1/4 c. lowfat milk
- 1 1/2 c. cubed ham
Directions
- Heat oven to 350 degrees (crock pot can be used). Peel potatoes and slice thin to measure about 4 c.. Heat butter over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring till mix is smooth and bubbly. Remove from heat. Stir in lowfat milk and soup. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- In greased 2 qt casserole, arrange spuds in 2 layers, topping each with 1/2 onion and 1/2 of white sauce, 1/2 ham. Top with remaining spuds and sauce and ham. Dot with butter. Cover; bake 30 min. Uncover, bake 60-70 min longer or possibly till spuds are tender. Let stand 5-10 min before serving. 6 servings.
- To make in crock pot. Layer all ingredients into pot. Cook on high 2 hrs. Turn to low till spuds are tender, 3-4 hrs. Stir occasionally.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 109 | 37% |
| Total Fat 12.31g | 15% |
| Saturated Fat 5.57g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 1134mg | 47% |
| Potassium 779mg | 22% |
| Total Carbs 29.87g | 8% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.48g | 3% |
| Protein 15.52g | 25% |
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