Ingredients

• Vegetable cooking spray

• 6 large red potatoes, peeled and thinly sliced

• 1 pound cooked lean ham, cut into 1-inch cubes

• 1 small green bell pepper, seeded and finely chopped

• 3 scallions, finely chopped (include green tops)

• 1 (4-ounce) package shredded reduced-fat Cheddar cheese

• 2 tbsp margarine

• 3 tsp flour

• 3/4 tsp powdered mustard

• 2 cups skim milk

• 1/8 tsp black pepper, freshly ground

• 1/4 tsp paprika

• 1/2 cup unseasoned breadcrumbs

Directions

Preheat oven to 375°F. Coat a 2-quart casserole with cooking spray and arrange half of the sliced potatoes on the bottom, overlapping.

In a medium bowl, combine ham, bell pepper, and scallions. Evenly scatter over potatoes and top with remaining potato slices and sprinkle with cheese.

In a small saucepan, melt margarine and blend in flour and mustard. Slowly add milk and continue to stir over medium heat until sauce thickens; mix in black pepper and paprika. Pour sauce evenly over potatoes and ham. Top with breadcrumbs.

Cover and bake for 45 minutes; uncover and continue to bake for an additional 30 minutes or until potatoes are fork tender and golden brown.

Serves 6

Each serving contains approximately 550 calories, 15 g fat, 60 mg cholesterol, 1,232 mg sodium, 73 g carbohydrates, 7 g fiber, and 31.5 g protein.