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 tablespoons margarine
3 teaspoons flour
3/4 teaspoon powdered mustard
2 cups skim milk
1/8 teaspoon black pepper, freshly ground
1/4 teaspoon paprika
1/2 cup unseasoned bread crumbs
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; 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 bread crumbs.
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.
Each serving contains approximately 550 calories, 15 g fat, 60 mg cholesterol, and 1,232 mg sodium, 73 g carbohydrates, 7 g fiber, 31.5 g protein.