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4 servings
suggest servings
| 1 3/4 | cups | biscuit baking mix (bisquick) | |
| 2/3 | cup | water | |
| 6 | ounces | hash brown potatoes | |
| 1 | can | soup, cream of mushroom | |
| 1 | cup | smoked ham | cut-up |
| 1 | cup | frozen peas & carrots mix | |
| 1 1/2 | cups | cheddar cheese | shredded |
Heat oven to 400F.
Grease 13x9x2 inch pan.
Mix baking mix and water in pan until moistened; spread evenly in pan.
Sprinkle potatoes over dough.
Spread soup over potatoes.
Sprinkle remaining ingredients over soup.
Bake 23 to 25 minutes or until edges are golden brown and cheese is melted.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 512mg | 21% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 34% | Vitamin C | 6% | |
| Calcium | 2% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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