Mushroom Ham Casserole Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| 1 lb. fresh mushrooms, sliced lengthwise | ||
| Onion | 1 Tablespoon, minced | |
| Flour | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Evaporated milk | 1 Can (10oz) | |
| Water | 1/3 Cup (16 tbs) | |
| Cooked ham | 3 Cup (16 tbs), julienned | |
| 2 pkgs. (9 oz. each) frozen cut green beans, cooked following pkg. directions and drained | ||
| Pimiento | 1/4 Cup (16 tbs) | |
| Sharp cheddar cheese | 1/2 Pound, shredded | |
Directions
Heat butter in a large skillet; add mushrooms and onion and cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
Remove mushrooms from skillet and set aside.
Blend a mixture of flour, salt, and dry mustard into the skillet.
Heat until mixture bubbles, stirring constantly.
Remove from heat.
Continue stirring, gradually add evaporated milk and water; bring rapidly to boiling; cook 1 to 2 minutes.
Add ham, beans, pimiento, and mushrooms; mix well.
Turn into a lightly greased, shallow 2-quart baking dish.
Top with half of the cheese.
Set in a 350°F oven about 20 minutes, or until thoroughly heated and cheese is golden brown.
Remove from oven and immediately sprinkle with remaining cheese.
Garnish with mushroom caps browned in butter, a ham slice, and parsley.
Remove mushrooms from skillet and set aside.
Blend a mixture of flour, salt, and dry mustard into the skillet.
Heat until mixture bubbles, stirring constantly.
Remove from heat.
Continue stirring, gradually add evaporated milk and water; bring rapidly to boiling; cook 1 to 2 minutes.
Add ham, beans, pimiento, and mushrooms; mix well.
Turn into a lightly greased, shallow 2-quart baking dish.
Top with half of the cheese.
Set in a 350°F oven about 20 minutes, or until thoroughly heated and cheese is golden brown.
Remove from oven and immediately sprinkle with remaining cheese.
Garnish with mushroom caps browned in butter, a ham slice, and parsley.
Chef
