Broccoli ham au gratin^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter, melted |
| 1 | medium | Onion, chopped |
| 1 | can | Cheddar cheese soup, |
| Undiluted | ||
| 1 | pack | (6oz) sharp process cheese |
| Roll, sliced | ||
| ½ | teaspoon | Garlic powder |
| 1 | can | (8oz) sliced mushrooms, |
| Drained | ||
| 1 | pack | (10oz) frozen chopped |
| Broccoli, thawed and | ||
| Drained | ||
| 3 | cups | Cooked rice |
| 2 | cups | Chopped cooked ham |
| 1 | can | (2oz) diced pimento, |
| Drained | ||
| 1 | can | (2.8oz) fried onion rings |
Directions
Melt butter in dutch oven; add onion and cook until tender. Add soup, cheese and garlic powder; stir until cheese melts. Add mushrooms, broccoli, rice, ham and pimento. Spoon into a lightly greased 11 x 7 x 1½" baking dish.
Cover casserole and freeze up to 3 months, if desired.
Thaw in refrigerator 24 hours.
Remove from fridge and let stand at room temperature 30 minutes.
Bake at 350F. for 40 minutes. Sprinkle with onion rings and bake an additional 5 minutes. Makes 6-8 servings.
Americas Best Recipes Carolyn Shaw 8-95 Submitted By CAROLYN SHAW On 09-04-95