I have seen a lot of recipes for some delicious looking potato and ham casseroles, but inevitably, they all use a can of cream of chicken (or some other creamed soup).
I try to avoid creamed soups in a can, since I don’t think they’re healthy. Additionally, my mom is allergic to MSG (mono sodium glutamate), which is found in all creamed soups except the Healthy Choice (and that one tastes terrible!).
So, I made up my own recipe for this yummy, comfort food! I can’t claim that this cheesy casserole is healthy– but everything is from scratch, and there is nothing processed in it, so I think that makes it okay! (Plus, when is comfort food healthy?)
Since I came up with this recipe, Kerry shared a recipe to make your own creamed soup, which would work wonderfully in all your other favorite dishes than call for a can!
- 6-10 medium potatoes, ** chopped
- 1/2 lb cooked ham, chopped
- 4 Tbsp butter
- 1 medium onion, chopped
- 4 Tbsp flour
- 1 tsp salt
- 1/2 tsp pepper
- 4 cups milk
- 3 cups shredded cheddar cheese
- Preheat oven to 375 degrees. Place the chopped potatoes and ham in a 13x9" casserole dish.
Melt butter and saute onion for about 3 minutes.
Add the flour, salt and pepper. Cook and stir constantly until it's bubbly. Remove from heat.
Stir in the milk. Return to heat and heat until boiling, stirring constantly. Boil 1 minute and then remove from heat.
- Stir in the cheese until it's melted.
- Pour over the ham and potatoes, stirring a little to make sure the sauce is over all of the ham and potatoes.
- Bake for an hour and 15 minutes.
** Number of potatoes will depend on their size. Just start chopping and throw them in the 9x13 pan until the pan is about 3/4 full.
What is your favorite comfort food?