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Shepherd's Bean Pie
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1-1/4 pounds fresh green beans, cut into 2-inch pieces
1-1/4 pounds fresh wax beans, cut into 2-inch pieces
3 medium carrots, cut into 2-inch julienned strips
1/2 small onion, chopped
1 teaspoon butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup heavy whipping cream
1/2 cup chicken broth
3-1/4 teaspoons dill weed, divided
6 ounces cubed fully cooked ham
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1/4 cup slivered almonds
7 cups hot mashed potatoes (with added milk and butter)
Place beans and carrots in a large saucepan and cover with water; bring to a boil.
Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside. In
a small skillet, saute onion in butter for 3-4 minutes or until tender. In a
large bowl, whisk the soup, cream, broth and 3 teaspoons of dill. Add the beans,
carrots and onion; gently stir to coat. Transfer to a greased shallow 3-qt.
baking dish. Top with the ham, 1 cup cheese and almonds. Spread mashed potatoes
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |