 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Pretty parsley pinwheel top this hearty casserole filled with a saucy mixture of broccoli, ham and onion. It also can be made with asparagus instead of broccoli, suggests Sharon White of Morden, Manitoba. With a green salad, it's a satisfying supper. Ingredients:
4 cups cubed fully cooked ham (2 pounds) |
1 medium onion, chopped |
2 tablespoons butter |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1 cup 2% milk |
2 cups fresh or frozen broccoli florets |
2 cups biscuit/baking mix |
1/2 cup water |
1/2 cup minced fresh parsley |
Directions:
1. In a large skillet, saute ham and onion in butter until onion is tender. Combine soup and milk; stir into ham mixture. Add broccoli; heat through. Pour into an ungreased shallow 2-1/2-qt. baking dish.
2. Combine biscuit mix and water until a soft dough forms. On a lightly floured surface, knead dough 10 times. Roll out into a 12-in. square; sprinkle with parsley.
3. Roll up jelly-roll style. Cut into 12 pieces; place over the ham mixture. Bake, uncovered, at 425° for 20-25 minutes or until biscuits are golden and ham mixture is heated through and bubbly. Yield: 6 servings.
|
|