Table of Contents: PORK & VEGETABLES



This is a healthy, great full meal that tastes “so very heavenly”!


3 medium to large Idaho or russet potatoes

2 to 4 T. butter or margarine

½ tsp. salt plus extra for sprinkling on veggies

2 T. plain flour

1 cup milk

1 cup sharp Cheddar cheese, grated

1 ham steak, ½ to 1-inch thick

1 (10-oz.) package frozen broccoli florets (not chopped), thawed

1 (10-oz.) package frozen cut asparagus, thawed (optional)

½ large orange or red-colored sweet pepper, cut into strips (optional)

Paprika for garnish









Bake or microwave the potatoes, peel, slice, and set aside.


In a large skillet, melt the butter; add salt and flour and stir until smooth.  Using medium heat, gradually add the milk, keeping mixture smooth, and cook until thickened, stirring constantly.  Add the cheese and stir to melt and blend.


Spray-oil a 3-quart, flat baking dish.  Cut the ham steak into serving-sized pieces and place evenly into the baking dish.   Make layers beginning with the sliced potatoes, broccoli, asparagus, and orange-colored pepper strips.


Lightly salt the veggies; then pour or spoon the cheese sauce over the top of the casserole ingredients as evenly as possible.  Sprinkle with paprika for color.


Bake, uncovered, at 350 degrees for 45 minutes.


Serves: 4.


This is an updated, easier, enhanced version of the “Heavenly Ham Casserole” recipe in my cookbook, The Magnolia Collection. My favorite cousin, Joan Williams Pfeiffer Backes from Mobile, AL, originally gave the recipe to me.

Our son, Jay, told me that he makes the recipe for his 6-year old twins and wife, Melody.  Since they all love it, I simply stole Jay’s update!  You know, mother’s can do such things….   After such a strong endorsement from 6-year olds, I hesitate to mention that my husband, Joe, “fishes” out the broccoli!


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