2 cups cubed peeled potatoes
1 large carrot, peeled and sliced
2 celery ribs, chopped
2 cups cubed fully cooked ham
2 tbsp. chopped green pepper
2 tsp. finely chopped onion
3 tbsp. plus 4 tbsp. butter, divided
3 tbsp. all purpose flour
1 1/2 cups milk
3/4 tsp. salt
1/8 tsp. pepper
1 cup shredded cheese
1/2 cup soft bread crumbs

In large pot boil potatoes, carrot and celery in water until tender (approximately 20 minutes); drain.

In skillet, sauté ham, green pepper, onion and 3 tablespoons of butter until tender.

Combine potato and ham mixtures in a greased 1 1/2 quart baking dish.

In a saucepan, melt the remaining 4 tablespoons butter; stir in flour until smooth. Gradually add milk, salt and pepper. Bring to a boil over medium heat; cook stirring constantly for 2 minutes or until thickened, stir in the cheese until melted. Pour over casserole.

Sprinkle casserole with bread crumbs and bake uncovered at 375°F for 30 minutes or until heated through.

Submitted by: Nicole Grady