Ingredients
- 4 cups peeled diced potatoes
- 2 cups diced cooked ham
- 4 ounces fresh mushrooms, sliced
- 5 tablespoons butter, divided
- 1/3 cup white flour
- 1 cup milk
- 4 ounces grated sharp Cheddar cheese
- 1/2 cup low-fat sour cream
- 3/4 cup bread crumbs
Make it step by step
- Preheat the oven to 350 degrees Fahrenheit.
- Boil the potatoes for 10 minutes, and drain.
- In a 2-quart casserole dish, layer the potatoes, ham, and mushrooms.
- In a medium saucepan, melt 4 tablespoons of the butter over medium heat.
- Stir the flour into the melted butter, blending thoroughly.
- Slowly add the milk and stir until the sauce thickens, about 1-2 minutes.
- Turn off the heat, and fold in the cheese and sour cream.
- Pour the sauce mixture over the casserole.
- In a small bowl, microwave the remaining tablespoon of butter until melted. Add the bread crumbs, and stir until well mixed.
- Spread the bread crumb mixture over the casserole.
- Bake for 30 to 40 minutes, until the casserole is hot and bubbly.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Maria Kollision, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.