Ingredients
- 4 ounces yellow onion (1/2 onion)
- 3 ounces green bell pepper (1/2 pepper)
- 1 celery stalk
- 1 tablespoon oil (olive oil)
- 1 tablespoon butter
- 6 tablespoons all-purpose flour
- 1 can (10 3/4 ounce) condensed cream of celery soup
- 2 1/4 cups milk
- 10 1/2 ounces ham (2 cups)
- 1 tablespoon lemon juice
- Biscuits (12 unbaked, not store-bought)
How to Make
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Step 1: Preheat oven to 450 degrees. Grease a 9 x 13 pyrex dish.
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Step 2: Make biscuits and set in pan. Dice onion, bell pepper and celery. Dice ham.
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Step 3: Heat oil and butter in heavy skillet over medium-high heat, saute onion, bell pepper and celery. Stir in flour, cooking for 1-2 minutes til slightly golden.
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Step 4: Stir in soup and milk, bring to a good simmer, reduce heat to low, stir in ham and lemon juice.
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Step 5: Pour over biscuits, place pyrex dish on rimmed baking sheet to catch spills, and bake about 25-30 minutes or until biscuits are done. Let casserole set for about 5 minutes before serving.
We hope you enjoy this recipe!
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