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Biscuit Topped Deep Dish Ham Bake




Source of Recipe


CD Kitchen


List of Ingredients




Filling
1 tablespoon Butter Flavor* CRISCO Stick or 1 tablespoon Butter Flavor
CRISCO all-vegetable shortening plus additional for greasing
1-1/2 cups cut fresh green beans
2 medium carrots, cut into julienne strips
1 medium onion, chopped
1/2 cup thinly sliced celery
1/2 cup water
1/4 cup all-purpose flour
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley leaves
1/2 teaspoon Italian seasoning (dried thyme, oregano or basil can be
substituted)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
1-1/2 teaspoons instant chicken bouillon granules
2 cups cut-up cooked ham
Biscuits
1 cup all-purpose flour
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley leaves
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor
CRISCO all-vegetable shortening
1/2 cup milk

*Butter Flavor Crisco is artificially flavored.


Recipe



Heat oven to 375ºF. Grease 2-quart casserole with shortening.
For filling, melt 1 tablespoon shortening in large saucepan. Add green
beans, carrots, onion and celery. Cook and stir on medium heat until onion
is tender.
Add water. Heat to boil. Reduce heat. Cover. Simmer about 12 minutes or
until carrots are tender.
Stir in 1/4 cup flour, 1 tablespoon parsley, Italian seasoning, 1/4 teaspoon
salt and pepper. Stir in 2 cups milk and bouillon granules. Cook and stir on
medium heat until mixture thickens and comes to a boil. Remove from heat.
Stir in ham. Pour into prepared casserole.
For biscuits, combine 1 cup flour, 1 tablespoon parsley, baking powder and
1/4 teaspoon salt in small bowl. Cut in 2 tablespooons shortening using
pastry
blender (or 2 knives) until coarse crumbs form. Add 1/2 cup milk. Stir with
fork until blended. Drop by spoonfuls on top of casserole to form 8
biscuits.
Bake 35 to 40 minutes or until bubbly and biscuits are browned. Do not
overbake.