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Scalloped Peas and Potatoes with Ham

Categories: Casseroles, Comfort Foods
Type: Main Dishes

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

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  1. Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
  2. In a covered jar, combine evaporated skim milk and flour. Shake well to blend.
  3. Pour mixture into a large saucepan sprayed with butter-flavored cooking spray. Add onion flakes and black pepper. Mix well to combine.
  4. Cook over medium heat until mixture thickens, stirring often. Add peas, potatoes, pimiento, and ham. Mix well to combine.
  5. Spread mixture into prepared baking dish. Bake for 30 minutes.
  6. 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.

excerpted from:

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.

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