2 lb. frozen hash brown potatoes
3 c. diced leftover ham
6 tbsp. butter
6 tbsp. flour
2 c. cold milk
1 (5 oz.) jar Old English processed cheese
1 tsp. dry dill weed

Mix potatoes and ham. Spread in a buttered casserole dish. Melt the butter; add flour and cook until bubbly. Gradually add cold milk, stirring until mixture begins to boil. Reduce heat and simmer a few minutes. Add cheese and stir until smooth. Add dill weed and salt to taste. Pour over potatoes and ham.

Bake covered for 1 hour in a 350 degree oven. Remove from oven and stir to mix ingredients. Return to oven for 10 minutes, uncovered. Let stand 10 minutes before serving.