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Ham 'N Biscuit Supper

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Ingredients
  Cubed cooked ham 2 Cup (32 tbs)
  Canned whole kernel corn 8 Ounce, drained (1 Can)
  Frozen condensed cream of potato soup 10 1⁄4 Ounce, thawed (1 Can)
  Dried celery flakes 1 Tablespoon
  Sugar 1 Teaspoon
  Instant minced onion 1 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Milk 1⁄4 Cup (4 tbs)
  Drop biscuits  
  All purpose flour 1 Cup (16 tbs) (Pillsbury's Best)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Raisins 1⁄3 Cup (5.33 tbs)
  Cinnamon 1⁄8 Teaspoon
  Cooking oil 3 Tablespoon
  Egg 1
Directions

In 2-quart casserole combine ham, corn, potato soup, celery flakes, sugar, onion, mustard and milk.
Cover and bake at 400° for 30 minutes.
Remove from oven.
Drop Biscuits by tablespoonfuls on top of ham mixture.
Bake at 400° for 15 to 18 minutes.
Drop Biscuits: Combine flour, baking powder and salt in mixing bowl.
Add raisins and cinnamon.
Combine milk, oil and egg; add to dry ingredients stirring only until moistened

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Ham
Cook Time: 
25 Minutes

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