Potato, Veggie, Ham And Cheese Bake - Light Recipe

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Potato, Veggie, Ham and Cheese Bake - Light

Carolyn Haas


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!

☆☆☆☆☆ 0 votes
15 Min
40 Min


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 medium
potatoes, peeled and sliced
1/2 c
shredded cheddar cheese
salt and pepper to taste


1Preheat oven to 350ยบ F. In a cast iron skillet or other pan, heat oil, add onions, peppers and garlic. Saute until onion is translucent.
2Stir 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.
3Add 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.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Potatoes
Regional Style: American