Hot Brown Casserole
Florence
Course Main
Cuisine American
- 1 pound ham -- thin sliced
- 1 pound turkey breast -- thinly sliced
- 3 cans cream of mushroom soup
- 1 large can asparagus pieces
- 3/4 pound Velveeta
- 6 slices bacon -- cooked crumbled
- 1 tomato -- sliced
In large casserole dish, layer ingredients as follows: 1/3 lb ham, 1/3 lb turkey, 1 can mushroom soup, 1/3 can asparagus pieces and 1/4 lb cheese.
Repeat until all three layers are complete.
Top tomatoes slices and crumbled bacon
Bake at 350°F about 45 minutes or until bubbly.
Server over toasted bread.
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Biscuits with Ham Butter
Florence
Course Breakfast
Cuisine American
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 1 egg -- lightly beaten
- 1 cup ham -- cube
- 1/2 cup softened butter
Mix together sour cream and egg and whisk together.
Add in flour, baking powder and salt; mix well.
Knead on lightly floured surface for 30 seconds.
Roll to 1/2 inch thickness and cut with biscuit cutter.
Place on a greased baking sheet.
Bake at 425°F~ for 11 minutes or until lightly browned
In blender combine butter and ham and blend until ham is minced and it is all mixed well.
Spread over warm biscuits
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