Categories: Casserole, Main Dish, Pork
Ingredients
- 2 tablespoons butter
- 1 cup onion , chopped
- 1 (10 ounce) package frozen chopped broccoli
- 1 lb new potato , coarsely chopped
- 1 (10 3/4 ounce) can cream of potato soup , undiluted
- 1 (8 ounce) carton sour cream
- 1 cup sharp cheddar cheese , shredded
- 3/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups ham , cubed
- 0.5 (15 ounce) package refrigerated pie crusts
Directions
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Melt butter in a large skillet over medium heat; add onion. Cook 10 minutes or until onion is tender and begins to brown, stirring often.
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Cook broccoli according to package directions; drain well.
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Cook chopped potato in boiling water to cover 10 minutes or until barely tender; drain.
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Combine soup and next 6 ingredients in a large bowl, stirring well. Stir in onion, broccoli, potato, and ham.
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Spoon ham mixture into a greased 3 1/2 quart casserole.
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Unfold piecrust onto a lightly floured surface and press out fold lines. Roll pastr to extend 3/4 inch beyond edges of casserole. Place pastry over ham mixture. Seal edges, and crimp. Cut slits in top to allow steam to escape.
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Bake, uncovered, at 400° for 45 minutes or until crust is golden.
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Let stand 10 minutes before serving.