Ham and Potato Bake

• 2 lbs red potatoes, peeled and cubed
• 1 cup chopped onion
• 12 cup chopped green bell pepper
• 12 cup chopped red bell pepper
• 1 tablespoon canola oil
• 13 cup all-purpose flour
• 14 teaspoon pepper
• 14 teaspoon dried thyme
• 3 cups evaporated skim milk
• 1 cup shredded low-fat cheddar cheese, divided
• 2 tablespoons low-fat cheddar cheese, shredded
• 2 tablespoons Dijon mustard
• 1 12 lbs ham slices, extra lean,cut into strips
• 16 ounces carrots, frozen,cooked and drained
• 14 cup chopped fresh parsley

1. Cooked potatoes in water until tender; drain.
2. In a large nonstick skillet, saute onion and peppers in oil until tender.
3. Stir in flour, pepper and thyme until blended.
4. Gradually add milk.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Reduce heat; stir in 1 cup cheese and mustard until cheese is melted.
7. Fold in potatoes, ham, carrots, and parsley.
8. Transfer to a 3 quart baking dish coated with Pam.
9. Cover and bake at 400 degrees for 20 minutes.
10. Uncover; bake 10 minutes longer.
11. Sprinkle with remaining cheese.

red potatoes, onion, green bell pepper, red bell pepper, canola oil, flour, pepper, thyme, milk, cheddar cheese, lowfat, mustard, ham slices, carrots, parsley

Taken from www.food.com/recipe/ham-and-potato-bake-66493 (may not work)