*From Light and Tasty Magazine

INGREDIENTS



* 2 pounds red potatoes, peeled and cubed
* 1 cup chopped onion
* 1/2 cup chopped green pepper
* 1/2 cup chopped sweet red pepper
* 1 tablespoon vegetable oil
* 1/3 cup all-purpose flour
* 1/4 teaspoon each pepper and dried thyme
* 2-1/4 cups milk
* 1 cup plus 2 tablespoons shredded sharp cheddar cheese, divided
* 2 tablespoons Dijon mustard
* 1-1/2 pounds fully cooked ham slices, cut into strips
* 1 package (16 ounces) frozen sliced carrots, cooked and drained
* 1/4 cup minced fresh parsley


SERVINGS 10
CATEGORY Main Dish
METHOD Baked
PREP 15 min.
COOK 30 min.
TOTAL 45 min.


DIRECTIONS




Cook potatoes in water until tender; drain. In a large skillet, saute onion and peppers in oil until tender. Stir in flour, pepper and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1 cup cheese and mustard until cheese is melted.
    Fold in potatoes, ham, carrots and parsley. Transfer to a greased 3-qt. baking dish. Cover and bake at 400° for 20 minutes. Uncover; bake 10 minutes longer. Sprinkle with remaining cheese. Yield: 10 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (1-1/4 cups) equals 380 calories, 18 g fat (8 g saturated fat), 63 mg cholesterol, 380 mg sodium, 32 g carbohydrate, 4 g fiber, 22 g protein.