Ham Vegetable Casserole Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Prepared mustard | 1 Tablespoon | |
| Worcestershire sauce | 1 1/2 Teaspoon | |
| 1 16-ounce can tomatoes, cut up | ||
| Evaporated milk | 1 14 1/2 Ounce | |
| 4 cups cubed, fully cooked ham | ||
| 3 10-ounce packages frozen mixed vegetables, cooked and drained, or 3 16-ounce cans mixed vegetables, drained | ||
| Soft bread crumbs | 1 1/2 Cup (16 tbs) | |
| Butter margarine | 2 Tablespoon, melted | |
Directions
In saucepan cook onion in 1/4 cup margarine till tender but not brown.
Blend in flour, salt, pepper, mustard, and Worcestershire sauce.
Add tomatoes and milk.
Cook and stir till thickened and bubbly.
Remove from heat; stir in ham and vegetables.
Turn into a 13 x 8 3/4 x1 3/4-inch baking dish.
Combine bread crumbs and melted margarine; sprinkle atop casserole.
Bake at 350° about 30 minutes.
Blend in flour, salt, pepper, mustard, and Worcestershire sauce.
Add tomatoes and milk.
Cook and stir till thickened and bubbly.
Remove from heat; stir in ham and vegetables.
Turn into a 13 x 8 3/4 x1 3/4-inch baking dish.
Combine bread crumbs and melted margarine; sprinkle atop casserole.
Bake at 350° about 30 minutes.
Chef
