Ham And Vegetables Mornay
|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|
|Frozen mixed vegetables/2 cups leftover cooked vegetables||10 Ounce (1 Package)|
|All purpose flour||3 Tablespoon|
|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|
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.