Ham and Cabbage Casserole

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

Spread out chopped ham on the bottom of the prepared dish.

Set hash browns on a microwave-safe plate and microwave on high power for 1 minute and 30 seconds. Potatoes should be thawed and feel slightly warm to the touch, but not be cooked. Set aside.

Melt 2 tablespoons butter in a large skillet over medium heat and cook onions until they are just starting to turn clear, 2 to 3 minutes. Add chopped cabbage and continue to cook, stirring often, until cabbage wilts down a little but is still crisp, 3 to 5 minutes. Stir in shredded raw carrots and microwaved hash browns, then add mixture to the baking dish.

Wipe out the skillet and melt the remaining 3 tablespoons butter over medium heat. Combine all-purpose flour, salt, dry mustard, and white pepper in a small bowl. Sprinkle flour and seasonings over the melted butter and stir, constantly, until flour and butter are well mixed and the mixture is bubbly, about 3 minutes. Allow to bubble for 1 minute, while stirring.

Gradually pour in milk, stirring constantly to avoid lumps. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. If the mixture is too thick, stir in an additional 3 to 4 tablespoons milk. Remove from heat.

Add half of the grated Cheddar cheese and stir until it is melted, then add the remaining half and repeat.

Pour sauce over the casserole and top with crumbled bacon and cracker crumbs.

Bake in the preheated oven until the top is bubbly and brown, 30 to 35 minutes. Serve warm.