Recipe: Veggie and Ham Bake with Drop Biscuit Top

Veggie and Ham Bake with Drop Biscuit Top
rec.food.cooking/Diane M. Ferrell/1997

This is a family favorite my grandmother and mom made and I now make for my grandchildren.

2-3 cups of cubed left over ham
1 small package of frozen mixed veggies
1 small package of frozen green peas
1 small package of frozen baby lima beans
Any of your favorite veggies

1 quart milk--approximately
3 tbsp butter
3 tbsp flour
salt and pepper to taste

Biscuits made according to Bisquick package directions. (Mom made her own, but I use Bisquick--it's easier and faster.) It's 2 1/2 cups of Bisquick and enough milk to moisten and hold the Bisquick together. Should be sticky. Makes about 12 drop biscuits.

Place the veggies and the ham in a 12x13 baking pan. Mix together well.

In a heavy 6qt pot melt the butter, then add the flour to make a roux and cook until the flour is just golden. Add the milk a little at a time, stirring constantly to keep the gravy smooth. Keep adding milk until the gravy is of the consistency you want. We like it a little thick. Simmer until cooked--about 15 minutes. Pour the gravy over the veggies and ham.

Place the baking dish in a 375 degree oven for about 15 minutes--to warm up the veggies. Remove from the oven and drop the biscuits on top to cover the entire pan.

Place back in the oven and increase heat to 400 degrees. Cook until the biscuits are just golden and have a nice crust on top. Serve with a mixed salad.