Ham and Biscuit Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 72 |
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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) Ingredients:
3 tablespoons butter |
2 cups celery, diced |
2 cups onions, diced |
1/2 cup carrot, chopped |
1 (10 1/2 ounce) can cream of chicken soup |
1 tablespoon chicken bouillon granule |
3 tablespoons cornstarch |
1/4 cup water |
2 cups frozen peas |
4 cups cooked ham, diced |
1 cup shredded swiss cheese |
cheddar cheese |
1 (25 ounce) can pillsbury grands southern-style refrigerated buttermilk biscuits |
Directions:
1. Preheat oven to 350.
2. Melt butter in pan and saute celery, onion and carrots until tender.
3. Add cream of chicken soup and bouillon granules to the vegetables and mix together.
4. Bring to a low boil.
5. Mix cornstarch and water together and add to pan.
6. Stir in peas and ham, and bring to a low boil once again.
7. Lightly grease a 9x13 pan.
8. Pour mixture into greased pan, but reserve a bit of the liquid.
9. Sprinkle with shredded cheese.
10. Top with canned biscuits.
11. Spoon a little of the reserved liquid over each bisquit.
12. Bake for 30 to 35 mins, until biscuits are nicely browned.
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