Recipe by Marilyn Clay
"This recipe uses all Easter leftovers from colored eggs to chopped broccoli. Garnish with minced chives and parsley."
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cubed cooked ham
chopped fresh rosemary
sliced fresh mushrooms
1 (10.75 ounce) can
condensed cream of mushroom soup
shredded sharp Cheddar cheese
ground white pepper
Thanks, Marilyn! My 2 and 4 year old boys had a blast helping me prepare this casserole for our supper. The flavor is one of a kind, and we all enjoyed it.
What a tasty way to use up some leftovers! I used a broccoli/cauliflower/carrot mix instead of the broccoli and canned mushrooms. It was nice to use up the hard-cooked eggs, but we didn't feel they really added much to the casserole. The sauce was definitely the best part! Also baked with a sprinkle of French's onions on top. With the ham, soup, and cheese, you probably won't need that 1/2t of salt (we didn't). Enjoy!
Nice dish and the kids liked it too! I added a cup of brown rice to make it healthier and it worked out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Echos of Easter
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 352
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