1 c. diced celery
1 1/2 c. boiling water
1/2 tsp. salt
1 1/2 c. cubed potatoes
1/4 c. butter
1/4 c. chopped onion
1/4 c. flour
Milk
2 tbsp. chopped parsley
2 c. diced ham
1 c. cooked peas, drained
1/2 c. grated cheese

Dissolve salt in boiling water; add celery and cook 10 minutes. Add potatoes and cook until tender. (Reserve cooking liquid.)

Melt butter, add onion and cook until transparent. Stir in flour. Drain off and measure liquid in which potatoes and celery were cooked; add milk to make 1 1/2 cups; blend into flour and butter.

Stir cooked vegetables and all remaining ingredients except cheese into sauce. Pour into 1 1/2 quart casserole and cover with grated cheese. Bake in 350 degree oven for 30 minutes.