2 c. cubed potatoes
1 c. sliced carrots
1 c. chopped celery
2 c. cubed cooked ham
2 tbsp. chopped green pepper
1/4 c. plus 3 tbsp. butter
3 tbsp. all-purpose flour
1 1/2 c. milk
1/2 c. (2 oz.) Cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. soft bread crumbs

Cook potatoes, carrots and celery in a small amount of boiling unsalted water until crisp-tender. Drain and set aside.

Sauté ham, green pepper and onion in 3 tablespoons butter in a medium skillet until ham is golden brown. Place ham mixture and cooked vegetables in a deep, greased 2-quart casserole. Melt 1/4 cup butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in cheese, salt and pepper. Cook over low heat until cheese melts and mixture is slightly thickened. Pour cheese sauce over ham and vegetables. Sprinkle with bread crumbs.

Bake at 375°F for 25 to 30 minutes.

Makes 4 to 6 servings.