SKILLET HAM AND VEGETABLES AU GRATIN

facebook share image   twitter share image   pinterest share image   E-Mail share image



Skillet Ham and Vegetables au Gratin image

This ham and vegetable skillet version of the traditional baked au gratin gives you the same delicious results but in a fraction of the time.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 9

1 tablespoon margarine or butter
1 1/2 cups cut-up fully cooked ham
1 large onion, chopped (1 cup)
1 box (4.7 oz) Betty Crockerâ„¢ au gratin potatoes
2 1/2 cups hot water
1/4 teaspoon pepper
4 medium carrots, sliced (2 cups)
1 cup shredded Cheddar cheese (4 ounces)
3 1/2 cups Frozen Broccoli Cuts, thawed and drained

Steps:

  • Melt margarine in 10-inch skillet over medium-high heat. Cook ham and onion in margarine, stirring frequently, about 5 minutes or until onion is tender. Stir in Potatoes, Sauce Mix, hot water and pepper.
  • Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in carrots. Cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender.
  • Stir in cheese and broccoli. Cover and simmer about 5 minutes longer, stirring occasionally, until cheese is melted and broccoli is hot. Let stand 5 minutes before serving (sauce will thicken as it stands).

Nutrition Facts : Calories 280, Carbohydrate 28 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 1/2 g

There are no comments yet!