Ham Casserole With Vermicelli Recipe
Ingredients
| Vermicelli | 8 Ounce, uncooked | |
| Cream of chicken soup | 2 Can (10oz), condensed | |
| Milk | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Parsley | 2 Tablespoon, minced | |
| Pepper | 1 Dash | |
| Cooked ham | 2 Cup (16 tbs), diced | |
| Dry bread crumbs | 1/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon, melted |
Directions
Cook vermicelli according to package directions; drain.
Blend soup, milk and water in 2-quart saucepan; bring to boil over medium heat, stirring constantly.
Add green onions, parsley and, pepper.
Toss with ham and vermicelli; turn into lightly buttered 2-quart casserole.
Mix crumbs and melted butter and sprinkle over top.
Bake at 350° 25 minutes, or until hot and bubbly.
Blend soup, milk and water in 2-quart saucepan; bring to boil over medium heat, stirring constantly.
Add green onions, parsley and, pepper.
Toss with ham and vermicelli; turn into lightly buttered 2-quart casserole.
Mix crumbs and melted butter and sprinkle over top.
Bake at 350° 25 minutes, or until hot and bubbly.
Chef
