| HAM AND STUFFING BAKE |
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6 servings1-1/2 cups herb-seasoned stuffing mix 1/3 cup CRISCO, melted 2 tablespoons water 1 can (10-3/4 ounces) condensed cream of chicken soup 1/2 cup milk 2 cups cubed cooked ham or cooked turkey 1 cup cooked or canned peas 1/2 cup (2 ounces) shredded process American cheese 1 can (3 ounces) chopped mushrooms, drained 1 tablespoon finely chopped onion Preheat oven to 425ºF. In a bowl, combine the stuffing mix, melted Crisco and water; set aside 1/2 cup of mixture for topping. Press remaining crumbs into a 9-inch pie plate. In a saucepan, combine the soup and milk; add the ham or turkey, peas, cheese, mushrooms, and onion. Heat through. Turn into the crumb shell. Sprinkle with the reserved 1/2 cup crumb mixture. Bake at 425ºF for 10 minutes. |
