|Shredded cheddar cheese||1 Cup (16 tbs)|
|Light cream/Half and half||1⁄2 Cup (8 tbs)|
|Diced cooked potatoes||2 Cup (32 tbs)|
|Cubed cooked ham||2 Cup (32 tbs), cubed|
|Chopped pimiento||2 Tablespoon|
Heat oven to 350Â°.
In medium saucepan, heat cheese and cream, stirring constantly, until cheese melts and sauce is creamy.
Remove from heat.
Stir in remaining ingredients.
Pour into ungreased 1 1/2 quart casserole.
Cover tightly; bake 45 minutes.
Brussels and Carrots Salads a colorful salad that's perfect with this family favorite.