Servings and Ingredients
|3 tbsp.||Hy-Vee butter|
|1||small onion, finely chopped (about 1/2 cup)|
|3 tbsp.||Hy-Vee all-purpose flour|
|½ tsp.||Hy-Vee pepper|
|¼ tsp.||dried rosemary|
|Hy-Vee salt, to taste|
|2 c.||Hy-Vee skim milk, at room temperature|
|4 c.||thinly sliced Yukon gold potatoes (about 1 pound)|
|2 c.||chopped broccoli|
|1||(8 ounce) package Hy-Vee cubed ham|
- Heat oven to 350 degrees. Spray a 2-quart casserole dish or five 8- to 10-ounce ramekins with cooking spray; set aside.
- In a 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, pepper, rosemary and salt. Cook, stirring, until combined. Gradually whisk in milk. Bring to boiling, stirring constantly. Boil and stir 1 minute.
- Mix potatoes, ham and broccoli in a large bowl. Transfer to prepared casserole dish or divide evenly among prepared ramekins; gently press down so surface is even. Slowly pour sauce on top.
- Cover and bake 30 minutes. Uncover and bake casserole dish for an additional hour or until potatoes are tender. Bake ramekins for an additional 30 minutes or until potatoes are tender. Let stand 5 to 10 minutes before serving.
260 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 45mg
- Sodium: 580mg
- Total Carbohydrates: 37g
- Protein: 15g
Vitamin A 15%
Vitamin C 90%
Hy-Vee Seasons Spring 2013.