Ham 'N' Potato Bake

2 lbs red potatoes, peeled and cubed
1/2 c. green pepper
1 Tbsp canola oil
1/4 tsp each pepper and dried thyme
1 c. + 2 Tbsp shredded cheese
1 1/2 lbs ham cubes
1/4 c. fresh parsley
1 c. chopped onion
1/2 c. sweet red potatoes
1/3 c. all-purpose flour
2 cans fat-free evaporated milk
2 Tbsp dijon mustard
1 pkg frzn carrots, cooked and drained

Cook potatoes in water until tender; drain. In a large nonskillet, saute onion and peppers in oil until tender. Stir in flour, pepper, and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in 1 c. cheese and mustard until cheese is melted. Fold in potatoes, ham, carrots, and parsley. Transfer to a 3 qt baking dish coated with nonstick cooking spray. Cover and bake @ 400 degrees for 20 minutes. Uncover; bake for 10 minutes longer. Sprinkle with remaining cheese.