Healthified Ham and Potato Casserole

Needing a recipe to use up some leftover ham, I ran across this incredibly delicious recipe on-line.  "Healthified" is right.....almost 3/4 less fat and 1/2 few calories in this revamped recipe.  And honestly, oh so good!!!

HEALTHIFIED HAM and POTATO CASSEROLE (Serves 6)

4 cups cubed (1/2") unpeeled red potatoes (4 medium)
1 tsp olive or canola oil
1 cup chopped green bell pepper (1 medium)
1/4 cup chopped onion
1 1/4 cups fat-free skim milk
2 Tbsp AP flour
1/4 cup reduced-fat or fat-free mayo
1/8 tsp black pepper
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
2 cup cubed cooked ham

Place potatoes in a 2 quart saucepan; add enough water just to cover potatoes.  Heat to boiling.  Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender.  Drain.

Heat oven to 350F.  In 10" nonstick skillet, heat oil over medium-high heat.  Add bell pepper and onion; cook 3-4 minutes, stirring occasionally, until vegetables are tender.

Meanwhile, in a small bowl, mix milk and flour with wire whisk until well-blended.  Stir into vegetables in skillet.  Heat to boiling.  Reduce heat; cook uncovered 2-3 minutes, stirring constantly, until thickened.  Stir in mayo, pepper, and cheese; stir until cheese is melted.

Place ham and potatoes in ungreased 2-quart casserole dish.  Pour milk mixture over ham mixture; stir to mix.  Bake uncovered 25-30 minutes or until bubbly and light golden brown on top.

Recipe Source: www.livebetteramerica.com