Ingredients
4
cups cubed (1/2 inch) unpeeled red potatoes (4 medium)
1
teaspoon olive or canola oil
1
cup chopped green bell pepper (1 medium)
1/4
cup chopped onion
1 1/4
cups fat-free (skim) milk
2
tablespoons Gold Medal™ all-purpose flour
1/4
cup reduced-fat or fat-free mayonnaise
1/8
teaspoon black pepper
1
cup shredded reduced-fat sharp Cheddar cheese (4 oz)
2
cups cubed cooked ham
Preparation
Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
Heat oven to 350°F. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.
