Ingredients
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Vegetable cooking spray
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6 large red potatoes, peeled and thinly sliced
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1 pound cooked lean ham, cut into 1-inch cubes
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1 small green bell pepper, seeded and finely chopped
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3 scallions, finely chopped (include green tops)
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1 (4-ounce) package shredded reduced-fat Cheddar cheese
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2 tbsp margarine
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3 tsp flour
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3/4 tsp powdered mustard
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2 cups skim milk
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1/8 tsp black pepper, freshly ground
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1/4 tsp paprika
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1/2 cup unseasoned breadcrumbs
Directions
Preheat oven to 375°F. Coat a 2-quart casserole with cooking spray and arrange half of the sliced potatoes on the bottom, overlapping.
In a medium bowl, combine ham, bell pepper, and scallions. Evenly scatter over potatoes and top with remaining potato slices and sprinkle with cheese.
In a small saucepan, melt margarine and blend in flour and mustard. Slowly add milk and continue to stir over medium heat until sauce thickens; mix in black pepper and paprika. Pour sauce evenly over potatoes and ham. Top with breadcrumbs.
Cover and bake for 45 minutes; uncover and continue to bake for an additional 30 minutes or until potatoes are fork tender and golden brown.
Serves 6
Each serving contains approximately 550 calories, 15 g fat, 60 mg cholesterol, 1,232 mg sodium, 73 g carbohydrates, 7 g fiber, and 31.5 g protein.
