5 c. sliced, pared potatoes
1 lb. fresh green beans, cut
1 c. chopped celery
1 1/2 c. water
1/2 tsp. salt
Milk
1 c. chopped onion
1/4 c. butter
1/4 c. flour
2 c. cubed cooked ham
2 tbsp. chopped parsley
1 1/2 c. shredded cheddar cheese

Combine potatoes, green beans, celery, water and salt in a 12 inch skillet. Cover and simmer 15 minutes. Drain vegetables, reserving cooking liquid. Add enough milk to cooking liquid to make 2 1/2 cups; set aside.

Melt butter in skillet. Add onions and saute. Add flour to onions. Gradually stir in liquid and add the potato, ham, vegetable mixture. Simmer until vegetables are tender.