Very easy to make. I had to feed 6 kids with this (and they're all picky), and they actually ate it. I did not include the lemon pepper because I don't like it. It was creamy, tasty, and a great use of leftovers.

This was really pretty good. I used Velveeta and it was just a bit gluey, but we all liked it and will definitely have it again (but probably with the cheddar). The julienne potatoes were a nice touch and cooked in 1 hr just fine.

use more ham

My mother in law and I liked it but my husband said it was bland. It was easy to cook though but we used our own cheese sauce recipe.

My family absolutely loves this recipe. I just cut up enough potatos to fill my casserole dish, dice up a ham steak toss it over the potatoes and pour the sauce over it. It turns out great every time. I serve it along with a Ceaser salad. It makes for a great inexpensive meal. It's wonderfully quick to make too if you don't have a lot of time!

Great recipe... similiar to the one my grandmother used to make. The sauce was easy to make without using butter and tasted great. Definately will make again!

DELICIOUS!

I was in a big hurry to find a recipe for my leftover ham, I should have read the reviews. I too questioned why no butter and couldn't believe how salty it turned out, I even tried adding sugar to cut down on the taste. It was bland, the potatoes were not done in an hour. Overall, it's NOT a keeper in my file box.

That recipe is really delicious! I decided, however that I wanted a bit more color and zip so added a chopped bell pepper - any color but green is cheaper, of course. I also use a medium onion sliced in small wedges rather than the onion powder and combine with the chopped pepper to create another layer. I cut the cheese sauce ingredients in half and add about a teaspoon of crushed red pepper to overcome the salty taste and provide a bit of zing.

This turned out pretty well: but I made some modifications after reading the reviews. I melted butter and then mixed in the flour, cornstarch, 1 t of lemon pepper, onion powder and lots of pepper. I next added the milk, 2 bouillon cubes, some fresh sliced mushrooms and pimentos, and let it thicken. I made sure to julienne the potatoes, and added broccoli. The key is to julienne the potatoes so they get done in time. The broccoli was a little overdone; maybe I'll cover next time. That's what's great about this site: recipe building is a community process, instead of scripture!

The lemon pepper is overpowering and the cheese sauce isn't particularly tasty. The potatoes were undercooked in only an hour of baking. Definitely not a hit in this household.

Wow, we loved this recipe. I did not have a problem making the sauce without butter. I think that this sauce is very versatile, and could be modified for use with any pasta dish as well. Next time though, I will ease up on the chicken boullion to cut down on the "saltyness" of it. ps: make sure you julienne your spuds small if you want it to cook in an hour.. mine took almost two - well worth the wait though.

The first attempt at this recipe had to be tossed. I think Fran is trying to make a white sauce here, but without the butter/margerine??? The sauce just didn't turn out without it, so I melted 4 TBSP. before adding the flour and cornstarch. Maybe she was trying to cut back on the fat content, but don't even try this recipe if you have high blood pressure, is that sodium content correct? After adding the margerine, I proceeded with the rest of the recipe and my family, especially my husband, loved it.

I didn't get the "toast the flour" portion of this recipe. I can't see how its possible ~ so I first melted 4 TBLS butter before adding the flour and (only half the) cornstarch. I also used skim milk, only 1 tsp of lemon pepper and 2 chix bullion cubes. Finally, I added 1/2c chopped brocoli and a jar of diced pimentos for color and taste. Not too salty or pasty. In fact, it was pretty good! Very homey (meaning non-gourmet) dinner. If the potatoes are cubed to the right size (small) they should cook in the time allotted. Thanks Fran.

Darn good and flavorful recipe, but it was a bit salty for me (and I like salty). When I made the sauce, it came out a bit too thick and I had to add more milk and even some water to thin it out a bit so that it covered the potatoes and ham better. I am not sure if it was the ham or the chicken bullion that I used that added the extra saltiness. I will DEFINITELY be making it again though!!!!

I made this delicious concoction over the Christmas holidays, and everybody (me included) loved it! Absolutely no complaints about anything. A totally enjoyable way to turn left over ham into a truly tasteful dinner. Highly recommended.

YUMMY YUMMY not pretty to look at but great tasting. I did not add the lemon pepper but it turned out great, will be making again!

Used it on Easter for brunch. It got raves, which is hard to do with my family- picky kids and in-laws that are great cooks.

Neither my husband nor I could finish our servings of this recipe. It was pasty and had no taste.