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Ham And Vegetables Mornay

Chef.at.Home's picture
Ingredients
  Potatoes 2 1⁄4 Pound, peeled and cut up (7 Medium Sized)
  Egg/2 beaten egg yolks 1 , beaten
  Snipped chives/Sliced green onion with tops 2 Tablespoon
  Paprika To Taste
  Frozen mixed vegetables/2 cups leftover cooked vegetables 10 Ounce (1 Package)
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  White pepper 1⁄8 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Shredded swiss cheese 2 Ounce (1/2 Cup)
  Grated parmesan cheese 1 Tablespoon
  Cubed cooked ham 2 Cup (32 tbs), cooked fully
  Butter/Margarine 1 Tablespoon, melted
Directions

In saucepan cook potatoes in boiling salted water to cover till tender, 15 to 20 minutes; drain.
Mash with potato masher or electric mixer on lowest speed.
Stir beaten egg or egg yolks and chives or green onion into potatoes; season to taste with a little salt and pepper.
Spread potato mixture on bottom and sides of a 2-quart casserole to form a shell; sprinkle top edges with paprika.
Cookfrozen mixed vegetables according to package directions; drain and set aside.
In saucepan melt the 3 tablespoons butter or margarine; blend in flour, salt, white pepper, and nutmeg.
Add milk all at once.
Cook and stir till thickened and bubbly.
Add Swiss and Parmesan cheeses; stir till melted.
Stir in cubed ham and cooked vegetables.
Spoon sauce mixture into potato-lined casserole, being sure mixture is below edge of potato shell.
Brush exposed surface of potatoes with the melted butter.
Bake, uncovered, at 375° till mixture is heated through and potatoes are lightly browned, 30 to 35 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable

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