Mother’s Ham Casserole

Ingredients
1 large carrot, sliced
2 celery ribs, chopped
3 cups water
2 cups cubed fully cooked ham
2 tablespoons chopped green pepper
2 teaspoons finely chopped onion
7 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/2 cups 2% milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese
1/2 cup soft bread crumbs


Directions

1.  Preheat oven to 375°. In a saucepan, bring the potatoes, 
     carrot, celery and water to a boil. Reduce heat; cover 
     and cook until tender, about 15 minutes. Drain.
2.  In a large skillet, saute ham, green pepper and onion in 
     3 tablespoons butter until tender. Add the potato mixture. 
     Transfer to a greased 1-1/2-qt. baking dish.
3. In a large saucepan, melt the remaining 4 tablespoons butter; 
     stir in flour until smooth. Gradually whisk in the milk, salt 
     and pepper. Bring to a boil; cook and stir for 2 minutes or 
     until thickened. Reduce heat; add cheese and stir until melted.
4. Pour over ham mixture. Sprinkle with bread crumbs. Bake until 
     heated through, 25-30 minutes.