I believe that this recipe originated from the Oklahoma Natural Gas Company, as the reverse of the clipping shows part of a sample gas bill. It is also twenty years old, judging by the printed date of December 1993. I am curious about who the “Oklahoma Natural Home Economist” was who tested this recipe… the world may never know. Regardless, she or he did good work: the recipe is delicious!
I made a few alterations of my own to this recipe. Firstly, I substituted fresh mushrooms for canned mushrooms. I do not like canned mushrooms; I feel that their flavor is diminished and that the texture is, frankly, boring. Fresh mushrooms are much more enjoyable. I also replaced the margarine with butter, and the American cheese with Cheddar, both to improve the flavor and reduce the number of processed ingredients. The result is a savory and economical casserole, suitable for children and adults alike.
- 4 cups peeled diced potatoes
- 2 cups diced cooked ham
- 4 ounces fresh mushrooms, sliced
- 5 tablespoons butter, divided
- 1/3 cup white flour
- 1 cup milk
- 4 ounces grated sharp Cheddar cheese
- 1/2 cup low-fat sour cream
- 3/4 cup bread crumbs
Preheat the oven to 350 degrees Fahrenheit.
Boil the potatoes for 10 minutes, and drain.
In a 2-quart casserole dish, layer the potatoes, ham, and mushrooms.
In a medium saucepan, melt 4 tablespoons of the butter over medium heat.
Stir the flour into the melted butter, blending thoroughly.
Slowly add the milk and stir until the sauce thickens, about 1-2 minutes.
Turn off the heat, and fold in the cheese and sour cream.
Pour the sauce mixture over the casserole.
In a small bowl, microwave the remaining tablespoon of butter until melted. Add the bread crumbs, and stir until well mixed.
Spread the bread crumb mixture over the casserole.
Bake for 30 to 40 minutes, until the casserole is hot and bubbly.
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