The Big Sandy Mountaineer -

Senior Center News

 

December 30, 2020



Menu

Thursday, December 31- Chicken & waffles, fruit, and juice.

Friday, January 1- Closed!

Monday, January 4- Spaghetti, green beans, Caramel Apple salad, and garlic bread.

Tuesday, January 5- Birthday Dinner- Chicken Fry Steak, mashed Potaotes, corn, and green salad, and Birthday cake.

Wednesday, January 6- CLOSED

Leftover Ham -n- Potato Casserole

Ingredients

6 small potatoes, peeled and cubed

3 tablespoons butter

2 cups cubed fully cooked ham

1 small onion, finely chopped

¼ cup butter

3 tablespoons all-purpose flour

1 ½ cups milk

salt and ground black pepper to taste

1 (8 ounce) package shredded Cheddar cheese

¼ cup bread crumbs

Directions

Step 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Step 2 Preheat oven to 350 degrees F (175 degrees C).

Step 3 Grease a 1 1/2-quart baking dish.

Step 4 Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Step 5 Stir potatoes into ham mixture; transfer to the prepared baking dish.

Step 6 Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.

Step 7 Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.

Step 8 Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.

Step 9 Pour sauce over ham and potatoes.

Step 10 Sprinkle bread crumbs atop casserole.

Step 11 Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

 
 

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