 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This recipe is a tasty takeoff on beef Stroganoff. It is my husband's favorite way to eat leftover ham, so I prepare it for him at least once a month. Ingredients:
1-1/2 pounds fully cooked ham, julienned |
1 tablespoon butter |
1 cup chopped celery |
1 cup julienned green pepper |
1 small onion, cut into thin wedges |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2 tablespoons prepared mustard |
3/4 teaspoon dill weed |
1/8 teaspoon celery salt |
1 cup (8 ounces) sour cream |
hot cooked rice |
Directions:
1. In a large skillet, saute ham in butter for 2 minutes. Add the celery, green pepper and onion; saute until tender.
2. Stir in the soup, mustard, dill and celery salt; stir until smooth. Stir in sour cream; heat through (do not boil). Serve with rice. Yield: 4-6 servings.
|
|