Ham Casserole With Vermicelli
|Vermicelli||8 Ounce, uncooked|
|Condensed cream of chicken soup||21 Ounce (2 Can)|
|Milk||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Green onions||1⁄2 Cup (8 tbs), sliced|
|Parsley||2 Tablespoon, minced|
|Diced cooked ham||2 Cup (32 tbs)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon, melted|
Cook vermicelli according to package directions; drain.
Blend soup, milk and water in 2-quart saucepan; bring to boil over medium heat, stirring constantly.
Add green onions, parsley and, pepper.
Toss with ham and vermicelli; turn into lightly buttered 2-quart casserole.
Mix crumbs and melted butter and sprinkle over top.
Bake at 350° 25 minutes, or until hot and bubbly.