Mushroom Ham Casserole
|Butter||1⁄4 Cup (4 tbs)|
|Fresh mushrooms||1 Pound, sliced|
|Minced onion||1 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Evaporated milk||14 1⁄2 Ounce (1 Can)|
|Water||1⁄3 Cup (5.33 tbs)|
|Julienne strips cooked ham||3 Cup (48 tbs)|
|Frozen cut green beans||18 Ounce, cooked as per package directions, drained|
|Pimiento strips||1⁄4 Cup (4 tbs)|
|Sharp cheddar cheese||1⁄2 Pound, shredded|
Heat butter in a large skillet; add mushrooms and onion and cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
Remove mushrooms from skillet and set aside.
Blend a mixture of flour, salt, and dry mustard into the skillet.
Heat until mixture bubbles, stirring constantly.
Remove from heat.
Continue stirring, gradually add evaporated milk and water; bring rapidly to boiling; cook 1 to 2 minutes.
Add ham, beans, pimiento, and mushrooms; mix well.
Turn into a lightly greased, shallow 2-quart baking dish.
Top with half of the cheese.
Set in a 350Â°F oven about 20 minutes, or until thoroughly heated and cheese is golden brown.
Remove from oven and immediately sprinkle with remaining cheese.
Garnish with mushroom caps browned in butter, a ham slice, and parsley.