Ham Vegetable Casserole
|Chopped onion||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Prepared mustard||1 Tablespoon|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Evaporated milk||14 1⁄2 Ounce (1 Can)|
|Cubed fully cooked ham||4 Cup (64 tbs)|
|Frozen mixed vegetables/Three 16-ounce cans mixed vegetables, drained||30 Ounce, cooked, drained (3 Packages Of 10 Ounce Each)|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs) (From 2 Slices)|
|Margarine/Butter||2 Tablespoon, melted|
In saucepan cook onion in 1/4 cup margarine till tender but not brown.
Blend in flour, salt, pepper, mustard, and Worcestershire sauce.
Add tomatoes and milk.
Cook and stir till thickened and bubbly.
Remove from heat; stir in ham and vegetables.
Turn into a 13 x 8 3/4 x1 3/4-inch baking dish.
Combine bread crumbs and melted margarine; sprinkle atop casserole.
Bake at 350° about 30 minutes.