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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When expecting company, Debby Cole of Wolf Creek, Oregon fixes this main dish featuring ham in a comforting sauce seasoned with mustard and dill. It makes a nice presentation with a tossed green salad, corn and dinner rolls, she relates. Ingredients:
4 cups julienned fully cooked ham |
2 tablespoons butter |
2 celery ribs, thinly sliced |
1 medium onion, chopped |
1 cup sliced fresh mushrooms |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/4 to 1/2 cup milk |
2 teaspoons prepared mustard |
1/4 to 1/2 teaspoon dill weed |
1/2 cup sour cream |
hot cooked rice |
Directions:
1. In a large skillet, cook ham in butter until lightly browned. Add celery, onion and mushrooms; saute until tender.
2. Combine the soup, milk, mustard and dill; add to the ham mixture. bring to a boil; reduce heat. Stir in sour cream; heat through. Serve over rice. Yield: 6 servings.
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