2 c. cubed potatoes
1 c. cubed carrots
1 c. chopped celery
2 c. cubed cooked ham
2 tbsp. chopped green pepper
2 tsp. chopped onions
3 tbsp. butter, melted
1/4 c. butter
3 tbsp. all purpose flour
1 1/2 c. milk
1/2 c. shredded cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. breadcrumbs

Cook potatoes, carrots and celery in boiling unsalted water until tender, drain and set aside.

Saute ham, bell pepper and onion in 3 tablespoons butter. Place ham mixture and vegetables in a deep, buttered 2 quart casserole dish.

Melt 1/4 cup butter in a saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat until thick and bubbly. Stir in cheese, salt and pepper. Cook until thick. Pour cheese sauce over ham and vegetables. Sprinkle with bread crumbs. Bake at 375 degrees for 25 to 30 minutes.