Ham and Vegetable Casserole

Chase away the chills with this hearty casserole dinner that goes from the oven to the table in no time at all. Ham, potatoes and peas are cooked in a creamy, cheesy sauce and then baked to bubbly perfection.

3 Tbsp. butter
1 small onion, diced
3½ Tbsp. all-purpose flour, unbleached
1 cup chicken broth
¾ cup milk
1 cup sharp cheddar cheese, freshly shredded
1 tsp. sea salt
½ tsp. black pepper, freshly cracked
3 lbs potatoes, peeled and diced
2 cups cooked ham, diced
2 cups frozen peas, defrosted
1½ cup sharp cheddar cheese, freshly shredded

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Butter a 3 qt baking dish.

Over medium heat, melt butter in a saucepan. Add onion and stir until softened, about 4 minutes. Add flour and cook an additional 2 minutes while stirring.

Pour in chicken broth and milk gradually. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheese. Season with salt and pepper.

Place ½ of the potatoes in the prepared baking dish. Sprinkle with ham and peas. Top with remaining potatoes. Pour sauce over top.

Cover with foil and bake 45-50 minutes or until potatoes are fork tender. Remove foil (carefully, it will steam), top with remaining cheese and bake an additional 15-20 minutes or until potatoes are soft and cheese is lightly browned.

Makes 8-10 servings.

Cook's Notes:  This casserole will keep in an airtight container in the refrigerator for up to 4 days and will keep in the freezer for 1 month.