Ingredients
-
3
-
2
-
2
-
1/2
-
1
-
1
-
3
-
1/4
-
2
-
4
-
1
-
-
1
-
-
Directions
Ham and Biscuit Casserole, I found this recipe in my local newspaper Sounds like a good way to use up some left over (or not) ham I haven’t tried it, but plan on doing so soon I do think I might make a few adjustments to the recipe to suit my family’s taste, but here is the recipe as printed It was submitted by Florence Hiett (serving size is a guess), I found this recipe in my local newspaper Sounds like a good way to use up some left over (or not) ham I haven’t tried it, but plan on doing so soon I do think I might make a few adjustments to the recipe to suit my family’s taste, but here is the recipe as printed It was submitted by Florence Hiett (serving size is a guess)
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Melt Butter in Pan and Saute Celery, Onion and Carrots Until Tender. |
|
3
Done
|
Add Cream of Chicken Soup and Bouillon Granules to the Vegetables and Mix Together. |
|
4
Done
|
Bring to a Low Boil. |
|
5
Done
|
Mix Cornstarch and Water Together and Add to Pan. |
|
6
Done
|
Stir in Peas and Ham, and Bring to a Low Boil Once Again. |
|
7
Done
|
Lightly Grease a 9x13 Pan. |
|
8
Done
|
Pour Mixture Into Greased Pan, but Reserve a Bit of the Liquid. |
|
9
Done
|
Sprinkle With Shredded Cheese. |
|
10
Done
|
Top With Canned Biscuits. |
|
11
Done
|
Spoon a Little of the Reserved Liquid Over Each Bisquit. |
|
12
Done
|
Bake For 30 to 35 Mins, Until Biscuits Are Nicely Browned. |
