HEARTY HAM CASSEROLE
2. c. cooked cubed potatoes
2 c. cooked cubed ham
1 fifteen ounce can of whole kernel golden corn, drained
1/4 c. fresh parsley (optional)
1/4 c. butter
1 T. chopped onion or green onion or leeks
1/3 c. all purpose flour
1-3/4 c. milk
1/8 t. black pepper
4 oz. shredded cheese, preferably yellow
Boil your potatoes until they are ALMOST done, they still have to cook in the oven for a while longer.
Drain off the water, add in the ham, corn, parsley, butter and green onions. Mix well.
In a small pot, add the milk and cook over medium heat until it just starts to want to boil, add in the flour and the remaining sauce ingredients and stir until thickened.
Pour the potato mixture into an oven proof dish, pour the milk mixture over, sprinkle some more cheese over and cover with foil.
Bake at 350 degrees for 30 minutes or until potatoes are done. Remove foil and bake for a few minutes more until cheese is completely melted and browned.