Ham and Potato Casserole

• 1 cup celery, chopped
• 1/2 tsp. salt
• 1-1/2 cups boiling water
• 1-1/2 cups potatoes, cubed
• milk
• 1/4 cup onion, chopped
• 1/4 cup butter, melted
• 1/4 cup flour
• 3/4 lb. cooked ham, cubed
• 2 tbls. parsley, chopped
• 1 cup cooked green peas, drained
• 1/2 cup American processed cheese, grated
• 1 can biscuits

Boil celery in salted water for 10 minutes. Add potatoes; continue cooking for 15 minutes. Drain, reserving liquid. Add enough milk to potato liquid to make 1-1/2 cups.

Cook onion in butter until tender; blend in flour. Gradually add milk mixture, stirring until thickened.

Mix ham, parsley and peas with potato mixture. Pour into greased 1-1/2 quart casserole. Add white onion sauce. Sprinkle with cheese. Bake at 350° F for 1 hour and 20 minutes.

Add biscuits to top of casserole and bake until biscuits are golden brown on top (about 10 minutes).

Yield: 6 servings.