This recipe is one I came up with by taking my favorite parts of two of old recipes and making them into this one!
1 pkg (1-lb) frozen french-style cut green beans
1 1/2 cups fully cooked diced ham
1 can (10 3/4-oz) condensed cream of celery soup
1 can (10 3/4-oz) condensed cream of mushroom soup
1/2 cup mayonnaise
2 tsp Dijon or spicy brown mustard
3 cups shredded Mexican blend cheese
1/2 cup dry bread crumbs
2 tbsp butter, melted
Preheat oven to 350 degrees.
In an ungreased 13 x 9 x 2-inch baking dish or pan, layer the green beans then the ham. Combine the soups, undiluted, with the mayonnaise and mustard; pour over the ham. Sprinkle the cheese over the soup mixture.
In a cup, toss the bread crumbs in the melted butter; sprinkle over the top of the cheese. Bake at 350 degrees, uncovered, for approximately half an hour or until bubbly, heated through and the cheese has melted.
Yield: 8 to 10 servings.
1 can (10 3/4-oz) condensed cream of celery soup
1 can (10 3/4-oz) condensed cream of mushroom soup
1/2 cup mayonnaise
2 tsp Dijon or spicy brown mustard
3 cups shredded Mexican blend cheese
1/2 cup dry bread crumbs
2 tbsp butter, melted
Preheat oven to 350 degrees.
In an ungreased 13 x 9 x 2-inch baking dish or pan, layer the green beans then the ham. Combine the soups, undiluted, with the mayonnaise and mustard; pour over the ham. Sprinkle the cheese over the soup mixture.
In a cup, toss the bread crumbs in the melted butter; sprinkle over the top of the cheese. Bake at 350 degrees, uncovered, for approximately half an hour or until bubbly, heated through and the cheese has melted.
Yield: 8 to 10 servings.
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