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INGREDIENTS:
Cooking Spray
1 Vidalia onion, diced
1 green bell pepper, diced
5 potatoes, diced
1 16 oz bag frozen chopped
broccoli, thawed
1 pound diced cooked ham
1 (8 ounce) package sliced fresh
mushrooms
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2 stalks celery, diced
1 can condensed cream
of mushroom soup
1 (8 ounce) container sour cream
1 (4 ounce) package cream cheese, softened
6 ounces shredded Monterey Jack
cheese
1/2 cup buttery round crackers crushed,
Ritz crackers work
DIRECTIONS:
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Preheat oven to 350 degrees
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Spray a skillet with cooking spray. Cook and stir onion and green pepper over medium heat until onions are translucent, 5 to 7 minutes.
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Spray a 9×13-inch baking dish with cooking spray.
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Combine cooked onion, green pepper, potatoes, broccoli, ham, mushrooms, and celery in the prepared baking dish, stirring to distribute the vegetables and ham.
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Stir cream of mushroom soup, sour cream, and cream cheese together in the same skillet used for onion and green pepper; mix until combined and smooth.
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Stir soup mixture into vegetable and ham mixture until combined. Mix in the Monterey Jack cheese.
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Bake in preheated oven until vegetables are tender and sauce is bubbling, about 35 minutes.
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Sprinkle with cracker crumbs and return to oven until topping is lightly browned, about 5 minutes.
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