Ham and Biscuit Casserole Recipe

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Reviewed By cwclark
"This recipe was horrible! Way too runny!. It was like eating thin soup with ... read full review"
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  • 4 cups cooked ham, cut into bite size cubes
  • 3 tablespoons butter
  • 2 cups sliced celery
  • 2 cups diced white onion
  • 1/2 cup chopped carrot
  • 1 can cream of chicken soup
  • 2 cans chicken broth (14 ounce cans)
  • 1 tablespoon chicken bouillon granules
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • 2 cups frozen peas
  • 1 cup shredded Swiss Cheese (or cheddar cheese)
  • 1 can Grands Southern Style biscuits (16.3 ounce can)
Heat oven to 350°; lightly butter a 13x9 inch baking dish. In a large skillet, melt butter and then add celery, carrot and onion; cook stirring often about 4 minutes until tender crisp. Add chicken soup and stir to mix with vegetables; blend in the chicken broth, chicken bouillon and then bring to a low boil. Mix cornstarch with 1/4 cup water and stir into vegetable mixture. Add ham and frozen peas and bring to a bubbly boil; pour into a 13x9 inch baking dish. Sprinkle with cheese and then top with biscuits. Spoon a little of the soup-broth over each biscuit and then bake about 30 to 35 minutes until biscuits are nice and browned.
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Ham and Biscuit Casserole Recipe Reviews

ham and biscuit casserole

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Rating of 1 out of 5.0 star
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Rating of 1 out of 5.0 stars
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"This recipe was horrible! Way too runny!. It was like eating thin soup with biscuits on top"
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