SWISS HAM AND BISCUIT BAKE Penny-Pinching Main Dishes p.180 freezer friendly serves 4
Here's another truly delightful entree that makes lunch something luscious, and brunch better than you dreamed! It's crusty and creamy, and surprisingly easy to prepare, so instead of serving up the same old ham and swiss on rye, mix up something special that really feeds the soul! Serves 4
1 full cup (6 ounces) diced Dubuque 97% fat-free ham or any extra-lean ham 1/2 cup frozen peas, thawed 1 (2.5-ounce) jar sliced mushrooms, undrained 1 (10 3/4-ounce) can Healthy Request Cream of Celery Soup 2/3 cup Carnation Nonfat Dry Milk Powder 1 1/4 cups water 3/4 cup Bisquick Reduced Fat Baking Mix 1 teaspoon dried parsley flakes 2 (3/4-ounce) slices Kraft reduced-fat Swiss cheese, shredded 1 teaspoon prepared yellow mustard
Preheat oven to 400 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large skillet, sprayed with butter-flavored cooking spray, combine ham, peas, undrained mushrooms, and celery soup. Cook over medium heat for 5 minutes, stirring occasionally. Meanwhile in a small bowl, combine dry milk powder and water. Pour 3/4 cup of milk mixture into skillet with ham. Mix well to combine. Lower heat and simmer while preparing biscuits. In a medium bowl, combine baking mix, parsley flakes, and Swiss cheese. Stir in remaining 1/2 cup milk mixture and mustard. Mix just to combine. Pour ham mixture into prepared baking dish. Using a large tablespoon as a guide, evenly drop batter onto ham mixture to form 4 biscuits. Bake for 15 to 18 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.
HINT: Thaw peas by placing in a colander and rinsing under hot water for one minute.
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