Leftover ham from Easter? Don’t let it go to waste. Instead, make this cheesy ham and vegetable casserole. It’s so good even the kids will eat the veggies!
PREP. TIME: 10 mins COOK TIME: 50-60 mins MAKES: 6 servings
INGREDIENTS
- 1 ½ teaspoons butter or margarine
- 2 tablespoons minced onion
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ¼ cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- ¼ cup shredded Swiss cheese
- 1 cup ham, cut into bite-size chunks
- ¼ teaspoon white pepper
- 1/2 cup dark red kidney beans
- 1 small red and 1 small yellow Bell pepper, seeded, sliced, and cut into strips
- 1 cup green beans, partially cooked, drained, sliced into bite-size pieces
- 1 cup cherry tomatoes, halved
DIRECTIONS
- Preheat oven to 350 degrees F. Coat a 9 X 13 inch baking dish with cooking spray.
- In small saucepan, melt butter over medium-low heat. Add onion and garlic; cook, stirring frequently, 2 to 3 minutes or until tender. Stir in flour. Cook, stirring constantly, 2 minutes longer.
- Gradually stir milk into saucepan. Simmer, stirring frequently, 10 to 15 minutes or until thickened. Add cheeses. Cook, stirring constantly, 5 to 7 minutes longer or until melted. Stir in the white pepper.
- Add vegetables and diced ham to coated baking dish. Pour the cheese sauce over the vegetables.
- Cover and bake 40 minutes. Uncover; bake an additional 5-10 minutes or until bubbly and cheese is melted.
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