Healthified Ham and Potato Casserole

Healthified Ham and Potato Casserole

Healthified Ham and Potato Casserole
Provided by:
total prep
76% less sat fat • 69% less fat • 45% fewer calories than the original recipe— see the comparison This self-contained supper solution tastes as good as the original, but with a lot less fat.


  • 4 cups cubed (1/2 inch) unpeeled red potatoes (4 medium)
  • 1 teaspoon olive or canola oil
  • 2 cups cubed cooked ham
  • 1 cup chopped green bell pepper (1 medium)
  • 1/4 cup chopped onion
  • 1 1/4 cups fat-free (skim) milk
  • 2 tablespoons all-purpose flour
  • 1/4 cup reduced-fat or fat-free mayonnaise
  • 1/8 teaspoon black pepper
  • 1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)


  • Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
  • Heat oven to 350°F. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
  • Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
  • Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.

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