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Ham and Biscuit Casserole - Recipe

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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.
-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)