Potato, Veggie, Ham and Cheese Bake - Light

2
Carolyn Haas

By
@Linky1

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
2
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 2 Tbsp
    olive oil or butter
  • 2 Tbsp
    flour
  • 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
    water
  • 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

How to Make Potato, Veggie, Ham and Cheese Bake - Light

Step-by-Step

  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.

Printable Recipe Card

About Potato, Veggie, Ham and Cheese Bake - Light

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



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