potato, veggie, ham and cheese bake - light
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!
prep time
15 Min
cook time
40 Min
method
Bake
yield
2 serving(s)
Ingredients
- 2 tablespoons olive oil or butter
- 2 tablespoons flour
- 1 cup onion, chopped
- 1/2 cup yellow pepper (or green or red)
- 1 clove garlic, chopped
- 1/2 cup milk, low-fat
- 1 cup water
- 1 teaspoon chicken bouillon granules
- 1 cup broccoli, previously cooked or steamed
- 4 ounces ham, diced
- 2 medium potatoes, peeled and sliced
- 1/2 cup shredded cheddar cheese
- - salt and pepper to taste
How To Make potato, veggie, ham and cheese bake - light
-
Step 1Preheat oven to 350º F. In a cast iron skillet or other pan, heat oil, add onions, peppers and garlic. Saute until onion is translucent.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Keyword:
#Casserole
Keyword:
#broccoli
Keyword:
#ham
Keyword:
#left-overs
Keyword:
#cast-iron
Keyword:
#Potatoes
Method:
Bake
Culture:
American
Category:
Casseroles
Ingredient:
Potatoes
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