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INGREDIENTS

2 1/4 lbs potatoes ; (7 med)
1 egg ; beaten
2 Tbs chives
paprika
10 oz pkg Frozen vegetables
3 Tbs butter
3 Tbs flour
1/2 tsp salt
1/8 tsp white pepper
1 1/2 cups milk
1/2 cup swiss or american cheese ; (2 oz)
1 Tbs Parmesan cheese ; grated
2 cups Cooked ham ; cubed
1 Tbs butter ; melted

Servings

INSTRUCTIONS

Mash potatoes, stir in beaten eggs & chives. Season to taste with salt and pepper. Spread potato mixture on bottom & sides of casserole dish. Sprinkle top edges with paprika. Cook vegetables, set aside.

In saucepan, melt 3 Tb. butter, blend in flour, salt & pepper. Add milk all at once. Cook and stir till thickened and bubbly. Add swiss and parmesan cheese, stir until melted. Stir in cubed ham and cooked vegetables.

Spoon sauce mixture into potato lined casserole, being sure mixture is below edge of potato shell. Brush exposed surface of potatoes with the melted butter.

Bake, uncovered at 375 degrees till mixture is heated through and potatoes are lightly browned, 30 to 35 minutes.

NOTES

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Ham & Vegetable Mornay

2 1/4  lbs  potatoes (7 med) 
1  egg beaten 
2 Tbs  chives  
  paprika  
10 oz  pkg  Frozen vegetables 
3 Tbs  butter 
3 Tbs  flour 
1/2 tsp  salt  
1/8 tsp  white pepper  
1 1/2  cups  milk  
1/2  cup swiss or american cheese  (2 oz) 
1 Tbs Parmesan cheese grated
2 cups Cooked ham cubed 
1 Tbs  butter  melted

Mash potatoes, stir in beaten eggs & chives.  Season to taste with salt and pepper.  Spread potato mixture on bottom & sides of casserole dish.  Sprinkle top edges with paprika.  Cook vegetables, set aside.

In saucepan, melt 3 Tb. butter, blend in flour, salt & pepper.  Add milk all at once.  Cook and stir till thickened and bubbly.  Add swiss and parmesan cheese, stir until melted.  Stir in cubed ham and cooked vegetables.

Spoon sauce mixture into potato lined casserole, being sure mixture is below edge of potato shell.  Brush exposed surface of potatoes with the melted butter.

Bake, uncovered at 375 degrees till mixture is heated through and potatoes are lightly browned, 30 to 35 minutes.

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Nutrition

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Serving Size: 1 Serving (1822g)
Recipe Makes: 1 Servings

Calories: 1942
Calories from Fat: 606 (31%)

Amt Per Serving		% DV

	Total Fat 67.3g	90 %
	Saturated Fat 40.4g	202 %
	Monounsaturated Fat 20.6g
	Polyunsanturated Fat 4.1g
Cholesterol 233.3mg		72 %
Sodium 3580.9mg		123 %
Potassium 5455.4mg		144 %
Total Carbohydrate 248.6g		73 %
	Dietary Fiber 23.2g	93 %
	Sugars, other 225.3g
Protein 94.3g		135 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1942

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