76% less sat fat • 69% less fat • 45% fewer calories than the original recipe. This self-contained supper solution tastes as good as the original, but with a lot less fat.
Skinny Ham and Potato Casserole
- Prep Time 35 min
- Total 1 hr 5 min
- Servings 6
- Ingredients 10
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
Make With
Gold Medal Flour
Instructions
-
Step1Place 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.
-
Step2Heat 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.
-
Step3Meanwhile, 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.
-
Step4Place 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.
Nutrition
290
Calories
12g
Total Fat
19g
Protein
25g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 110
- Total Fat
- 12g
- 19%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 15%
- Sodium
- 930mg
- 39%
- Potassium
- 770mg
- 22%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 5g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 25%
- 25%
- Calcium
- 20%
- 20%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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