Gourmet planned-overs

Yield: 8 servings

Measure Ingredient
1½ cup Celery; diced
1 medium Onion; chopped
½ cup Shortening
½ cup Flour, all-purpose
1½ teaspoon Salt
¾ teaspoon Pepper
3½ cup Milk
1 can Soup, cream of mushroom
2 cups Ham; cooked, cubed
2½ cup Chicken; cooked, cubed
2 tablespoons Pimiento; chopped
¼ teaspoon Basil, ground
3 tablespoons Sherry
2 tablespoons Parsley; chopped
½ cup Cheese, Sharp; shredded

Saute celery and onion in shortening until transparent. Stir in flour, salt, and pepper. Add milk gradually; cook over medium heat, stirring constantly, until slightly thickened. Add remaining ingredients except cheese. Simmer an additional 5 minutes. Pour into a greased 2-½ quart casserole dish. Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 30 minutes; sprinkle with cheese the last 5 minutes of cooking time.

If dish is to be frozen, do not bake; wrap securely and freeze. To serve, cover and bake (still frozen) at 350 degrees for 1 hour.

Uncover and bake an additional 30 minutes; sprinkle with cheese the last 5 minutes of cooking time. SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 11-30-94

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