1 can (4 ounces) mushroom stems and pieces, drained and finely chopped
1/3 cup mayonnaise
1/4 cup chopped celery
1 tablespoon chopped onion
16 frozen waffles
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups milk
4 teaspoons prepared mustard, optional
1/2 cup shredded cheddar cheese, optional
In a large bowl, combine the ham, mushrooms, mayonnaise, celery and onion. Spread mixture on eight waffles; top with remaining waffles. Place on a greased baking sheet. Bake at 400° for 15-20 minutes or until browned.
Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Add mustard and cheese if desired; stir until smooth. Serve with wafflewiches.