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Want us to put a healthified spin on a favorite recipe of yours?

See how a recipe keeps all its "delicious" with an added "nutritious," earning the title "healthified."

Ham and Potato Casserole

Feel free to ham it up in the kitchen! This hearty and healthified Ham and Potato Casserole has what it takes for center stage at suppertime.

With a few simple changes, this casserole can be made dramatically healthier. We substituted fat-free skim milk and reduced-fat sharp Cheddar cheese to increase the calcium contribution by 40% and lower fat by 69%.

peeled potatoes > unpeeled potatoes
1/4 cup butter > 1 teaspoon olive or canola oil
1/4 cup chopped green bell pepper > 1 cup chopped green bell pepper
1 cup milk > 1 1/4 cups fat-free (skim) milk
1/2 cup mayonnaise > 1/4 cup reduced-fat or fat-free mayonnaise
1 cup shredded Cheddar cheese > 1 cup shredded reduced-fat sharp Cheddar cheese

Nutritional Highlights

Calories

480 (before)

260 (after)

Total Fat

33 g (before)

10 g (after)

Vitamin C (%DV)

10 % (before)

25 % (after)

Calcium (%DV)

15 % (before)

25 % (after)

Iron (%DV)

6 % (before)

15 % (after)

Prep Time:35 min

Start to Finish:1 hr 5 min

makes:6 servings (about 1 cup each)

4 cups cubed (1/2 inch) unpeeled red potatoes (4 medium)
1 teaspoon olive or canola oil
1 cup chopped green bell pepper (1 medium)
1/4 cup chopped onion
1 1/4 cups fat-free (skim) milk
2 tablespoons Gold Medal® all-purpose flour
1/4 cup reduced-fat or fat-free mayonnaise
1/8 teaspoon black pepper
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
2 cups cubed cooked ham

1 Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
2 Heat oven to 350°F. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
3 Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
4 Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.

1 Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.

2 Heat oven to 350°F. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.

3 Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.

4 Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.

Nutritional Information

1 serving (1 cup): Calories 260 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 35mg; Sodium 950mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 5g); Protein 18g % Daily Value Vitamin A 6%; Vitamin C 25%; Calcium 25%; Iron 15% Exchanges 1 1/2 Starch, 2 Lean Meat, 1/2 Fat Carbohydrate Choices 1 1/2