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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a very simple supper, good way to use leftover Holiday ham, this came from Crisco Cookbook. This is a 'soupy' version, not the pretty 'slice' type. Ingredients:
1 1/2 cups herb seasoned stuffing mix, crushed |
1/3 cup crisco shortening, melted |
2 tablespoons water |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1/2 cup milk |
2 cups cubed low-sodium ham |
1 cup canned peas |
1/2 cup shredded american cheese (or your choosing) |
1 (3 ounce) can chopped mushrooms |
1 tablespoon finely chopped onion |
Directions:
1. Preheat oven to 425 degrees, In a bowl, combine the stuffing mix, melted shortening, and water; set aside 1/2 cup of the mixture for the topping.
2. Press remaining crumbs into a 9 inch pie plate. I use Pyrex. *Mixture will barely cover.
3. In a saucepan, combine the soup and milk; add ham, peas, cheese, mushrooms, and onion.
4. Heat through.
5. Turn into the crumb shell. Place on foil-lined cookie sheet.
6. Sprinkle with the reserved 1/2 cup crumb mixture.
7. Bake at 425 degrees for 10 minutes.
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