Name: Ham and Vegetable Casserole
Yield: 6 servings
Cuisine: United States
Ingredients: 2 tablespoons bacon drippings; ½ cup soft fresh bread crumbs; 2 fresh tomatoes, cut into ½-inch slices; 2 cups diced cooked ham; Salt and freshly ground black pepper; ¼ cup butter; 1½ tablespoons all-purpose flour; ¼ cup chopped onion; 1 cup diced cooked potatoes; 1 cup milk; 1 cup sliced cooked carrots; 1 cup cooked green beans

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

¼ cup butter
¼ cup chopped onion
1½ tablespoons

Americas
United States
New York

Method

Preheat oven to hot (400°F.).
Melt the butter in a saucepan and add the onion. Cook until the onion is transparent. Blend in the flour. Bring the milk to a boil and add. Stir and cook until slightly thickened. Add vegetables, ham, one teaspoon

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