Ham, Potato and Cheese Casserole

7 Russett (or any) potato shredded
8 oz of Ham diced
3 tbsp butter
3 tbsp flour
1/2 c of chopped onion
1 1/2 c of milk
1/2 of almond milk
1 tsp of garlic powder
8 oz Cabot 50% Light Shredded Cheese (about 2 1/2 cups shredded)

In a sauce pan, melt butter. When butter is melted add flour and whisk together. Cook for about two minutes. Slowly add in milk, continuously stirring.

I do not use much salt, but you could add additional salt and pepper as you desire. Also, you could substitute the 1/2 cup of almond milk for whatever other milk you are using. The ham could be substituted for whatever protein you desire. We have also added different vegetable to this.

Shred potatoes. Set aside in cheese cloth or a fine colander to drain liquid.

Dice ham. Set aside.

In a sauce pan, melt butter. When butter is melted add flour and whisk together. Cook for about two minutes. Slowly add in milk, continuously stirring. Cook until slightly boiling and thickening. Slowly add cheese while stirring to ensure the cheese melts but doesn't stick to the pan. Once all the cheese has been added, add the garlic. Continuously stir. Add onions. Continue to stir. Cook for another 5-10 minutes.

Spray a casserole dish with nonstick spray. Add potatoes and ham. Mix together until well incorporated. Pour cheese sauce over potato/ham mixture. Stir until well coated. Cover casserole dish.

Bake in a 400 degree oven for 50 minutes.

Serving Size: makes 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SHILLEE.