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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
1 package(s) (4.9 ounces) au gratin potatoes |
1 1/2 cup(s) boiling water |
2 cup(s) frozen peas and carrots |
1 1/2 cup(s) cubed fully cooked ham |
1 10 3/4-ounce can(s) condensed cream of chicken soup, undiluted |
1 4-ounce can(s) mushroom stems and pieces, drained |
1/2 cup(s) milk |
1/2 cup(s) sour cream |
1 2-ounce jar(s) diced pimientos, drained |
1 sheet refrigerated pie pastry |
Directions:
1. • In a large bowl, combine the potatoes, contents of sauce mix and water. Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Transfer to an ungreased 2-qt. round baking dish.
2. • Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 4-6 servings.
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