Scalloped Peas and Potatoes with Ham
This version of scalloped potatoes and ham makes a great wintertime lunch or weekend supper.
Serves: Serves: 6
- 1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
- 3 tablespoons all-purpose flour
- 2 teaspoons dried onion flakes
- 1/8 teaspoon black pepper
- 2 cups frozen peas, thawed
- 3 full cups (16 ounces) diced cooked potatoes
- 1/4 cup (one 2-ounce jar) chopped pimiento, drained
- 1 1/2 cups (9 ounces) diced Dubuque 97% fat-free ham or any extra-lean ham
- Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
- In a covered jar, combine evaporated skim milk and flour. Shake well to blend.
- Pour mixture into a large saucepan sprayed with butter-flavored cooking spray. Add onion flakes and black pepper. Mix well to combine.
- Cook over medium heat until mixture thickens, stirring often. Add peas, potatoes, pimiento, and ham. Mix well to combine.
- Spread mixture into prepared baking dish. Bake for 30 minutes.
- Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
- Thaw peas by placing in a colander and rinsing under hot water for one minute.
From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.
If you'd like to buy this book, click here.