Print Options

Back to Biscuit-Topped Creamed Ham >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Biscuit-Topped Creamed Ham

Here's a hearty dish that'll satisfy the hungriest appetite. It's a favorite at our house.

6 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

1/4 cup chopped green pepper
3 tablespoons chopped onion
2 tablespoons butter
3 tablespoons all-purpose flour
1-3/4 cups milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups cubed fully cooked ham
1 tablespoon lemon juice
BISCUITS:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup shredded cheddar cheese
1/3 cup milk
1 teaspoon diced pimientos

Directions

In a large skillet, saute green pepper and onion in butter until
tender. Stir in flour until blended. Gradually add milk. Bring to a
boil; cook and stir for 1-2 minutes or until thickened. Whisk in
soup until blended. Stir in the ham and lemon juice; heat through.
Pour into a greased 9-in. square baking dish. Bake, uncovered, at
375° for 10 minutes. Meanwhile, in a large bowl, combine the

2 of 2

Biscuit-Topped Creamed Ham (continued)

Directions (continued)

flour, baking powder and salt; cut in shortening until mixture
resembles coarse crumbs. Stir in cheese, milk and pimientos just
until moistened.
Turn onto a lightly floured surface; knead gently 4-5 times. Roll to
about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in.
biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22
minutes longer or until biscuits are golden brown. Yield: 6
servings.

Nutrition Facts: 1 serving (1 each) equals 387 calories, 22 g fat (10 g saturated fat), 66 mg cholesterol, 1,444 mg sodium, 29 g carbohydrate, 1 g fiber, 18 g protein.