Ham and Vegetable Casserole
Servings: 6 servings
Equipment
Ingredients
- 2 cups frozen mixed vegetables
- 1-½ cups cooked ham diced
- 1 can condensed cream of mushroom soup 10.5 ounces
- ½ cup sour cream
- ½ cup shredded sharp cheddar cheese
- ½ cup Monterey Jack cheese
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 cup Bisquick
- ½ cup milk
- 1 large egg
- 1 tablespoon vegetable oil
Instructions
- Preheat oven to 400ºF (200ºC). Grease an 8 by 8-inch baking dish and set aside.
- In a medium mixing bowl, combine the mixed vegetables, cubed ham, cream of mushroom soup, sour cream, shredded cheese, onion powder, and pepper. Spread the ham and veggie mixture evenly into the prepared casserole dish.
- In a small mixing bowl, combine the Bisquick, milk, egg, and vegetable oil until smooth. Pour the Bisquick mixture evenly over the ham and veggie mixture, gently spreading it from edge to edge.
- Bake uncovered for 30 minutes or until the top is golden brown and a toothpick inserted into the Bisquick layer comes out clean. If it becomes too brown before the Bisquick layer is done cooking, cover the top of the casserole in aluminum foil.
Notes
Storage: Transfer the leftover ham casserole into an airtight container or cover the baking dish tightly with plastic wrap or foil. Refrigerate for 3-4 days for optimal freshness or freeze for up to 2-3 months.
