Potato 'N Ham Bake
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
biscuit baking mix (bisquick)
|
*
|
| ⅔ | cup |
water
|
|
| 6 | ounces |
hash brown potatoes
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | cup |
smoked ham
cut-up |
* |
| 1 | cup |
frozen peas & carrots mix
|
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
biscuit baking mix (bisquick)
|
*
|
| 158 | ml |
water
|
|
| 173.4 | ml/g |
hash brown potatoes
|
|
| 1 | can |
cream of mushroom soup
|
|
| 237 | ml |
smoked ham
cut-up |
* |
| 237 | ml |
frozen peas & carrots mix
|
|
| 355 | ml |
cheddar cheese
shredded |
|
Directions
Heat oven to 400℉ (200℃).
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.
