Ham ‘N’ Potato Casserole

• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups sour cream
• 4 ounces process cheese (Velveeta), cubed
• 1 cup shredded Colby cheese
• 8 hard-boiled large eggs, coarsely chopped
• 3 cups cubed cooked potatoes
• 2 cups cubed fully cooked ham
• 2 tablespoons dried minced onion
• 2 tablespoons minced fresh parsley

1. In a large saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Cook and stir for 1-2 minutes. Remove from the heat; stir in sour cream and cheeses. Cook and stir over low heat just until cheese is melted (mixture will be thick). Remove from the heat. Stir in the eggs, potatoes, ham, onion and parsley.
2. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350u0b0 for 30-35 minutes or until bubbly and edges are golden brown.

butter, allpurpose, salt, pepper, sour cream, process cheese, colby cheese, eggs, potatoes, onion, parsley

Taken from www.tasteofhome.com/recipes/ham-n-potato-casserole/ (may not work)