I started buying Better Homes and Gardens cookbooks almost as soon as I began thrifting. I have quite a collection and many of my favorite recipes come from them. 
Today’s Ham and Vegetable Casserole has a gold star pasted next to it so it must be good.
I admit I neglect to eat as many vegetables as I should. Thumbing through Good Food on a Budget, I thought this would be a good recipe to try. It would use the leftover ham from my freezer and include vegetables in my diet.
Ham and Vegetable Casserole
1/2 cup chopped onion
1/4 cup butter
1/3 cup flour
1/2 teaspoon salt
dash of pepper
1 tablespoon prepared mustard
1 1/2 teaspoons Worcestershire sauce
1 (16oz) can tomatoes, cut u
1 (14 oz.) can evaporated milk
4 cups cubed fully cooked ham
3 (10 oz.) packages of frozen mixed vegetables, cooked and drained
1 1/2 cups soft bread crumbs
2 tablespoons melted butter.
In a saucepan cook the onion in 1/4 cup butter until tender but not brown. Blend in flour, salt, pepper, mustard, and Worcestershire sauce. Add tomatoes and milk. Cook and stir until thickened and bubbly Remove from heat; stir in ham and vegetables. Turn into 9×13 baking dish. Combine bread crumbs with melted butter; sprinkle on top of casserole. Bake at 350 degrees about 30 minutes. Serves 12
I didn’t have a full 4 cups of ham but just used what I had, I didn’t measure. I boiled a couple of carrots, used canned corn and frozen peas instead of the frozen vegie mix.
I used the tomatoes I froze last summer and dried instead of soft bread crumbs.
It is indeed a tasty casserole It would be even better if it had the full 4 cups of ham in it.
Do you have a favorite Ham Casserole?
