Thursday, January 30, 2014

Ham Mushroom Potpie

Question of the day:  What to do with leftover ham?  
That was the question I was asking myself today 
when I was trying to plan dinner.

Johnny had fixed an amazing ham the other day
and we still had some leftover.  I definitely did not
want it to go to waste.  So, this recipe was born.

I have this terrific chicken potpie that the men love.
(I promise, I will share it with you soon)
I thought that maybe I could take that recipes, make
some substitutions and come up with something
to use the ham.

Now, not because it was my recipe but this was
really, really good.  It sort of reminded me of
a deconstructed hot ham and cheese sandwich.

I hope you enjoy!!


Ham Mushroom Potpie
by The Busy Cookin' WV Momma

Preheat oven to 375 degrees.

You will need:

Left over ham (or about a pound of sliced ham)
2 cans of sliced mushrooms (large cans)
1 can Cream of Mushroom Soup
1 block of Nice n Cheesy Queso Blanco (you will use about 8oz)
1 roll of Crescent Recipe Creation Seamless Dough Sheet

1.  Chop up ham and place into bowl.

2.  Add 1 1/2 cans of sliced mushrooms

3.  Add 1 can of soup

4.  Add 1/4 block of cheese cut into small pieces

5.  Mix all ingredients together

6.  Pour mixture into 9x13 inch pan

7.  Cover mixture with pastry

(if you can not find this, you can use crescent rolls.  Just 
pinch seams together and place over mixture.  You will 
need to piece it together but it works just as well.)

8.  Bake for 30 minutes at 375 degrees.
Remove and Enjoy!!


Much love to you all from the
Busy Cookin' WV Momma!!

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