potato, veggie, ham and cheese bake - light

★★★★★ 2
a recipe by
Carolyn Haas
Whitewater, WI

I had left overs to use up. Amounts used are approximate - use whatever is available! I consider this "light" because I used skim milk and less cheese and fewer potatoes than I might otherwise. It is 11 Weight Watchers Smart Points as written - not exactly light by those standards, but better than it could be!

★★★★★ 2
serves 2
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For potato, veggie, ham and cheese bake - light

  • 2 Tbsp
    olive oil or butter
  • 2 Tbsp
  • 1 c
    onion, chopped
  • 1/2 c
    yellow pepper (or green or red)
  • 1 clove
    garlic, chopped
  • 1/2 c
    milk, low-fat
  • 1 c
  • 1 tsp
    chicken bouillon granules
  • 1 c
    broccoli, previously cooked or steamed
  • 4 oz
    ham, diced
  • 2 md
    potatoes, peeled and sliced
  • 1/2 c
    shredded cheddar cheese
  • salt and pepper to taste

How To Make potato, veggie, ham and cheese bake - light

  • 1
    Preheat oven to 350º F. In a cast iron skillet or other pan, heat oil, add onions, peppers and garlic. Saute until onion is translucent.
  • 2
    Stir in flour then slowly add milk. Stir constantly to prevent lumps. Slowly add water and chicken granules. Stir until thickened, add cheese. Stir until melted.
  • 3
    Add broccoli, potatoes and ham. If using cast iron skillet, pop into oven, or transfer from frying pan into casserole dish. Bake for 20 min. Check and submerge any potatoes that are sticking out. Bake for an additional 15 minutes. Let stand a few minutes before serving.