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2 tablespoons butter
1 cup chopped onion
1 (10 - ounce) package frozen cut
broccoli or flowerets
1 pound new potatoes, coarsly chopped
1 (10 1/4 - ounce) can cream of potato soup, undiluted
1
(8 - ounce) carton sour cream
1 cup (4 - ounce) shredded sharp cheddar cheese
3/4 cup milk
1/2 teaspoon garlic powder
1/4
teaspoon pepper
2 1/2 cups chopped honey-baked ham or other ham
1/2 (15 - ounce) package refrigerated piecrusts
*
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.
*Cook broccoli according to package directions; drain sell. Cook chopped potato in boiling water to
cover 10 minutes or until barely tender; drain.
Combine soup and next 6 ingredients in a large bowl, stirring well. Stir in onion, broccoli, potato, and ham. Spoon
ham mixture into a greased 1 1/2 - quart casserole. (If desired, cover and chill overnight. Let stand at room
temperature 30 minutes before baking.)
Unfold piecrust onto a lightly floured surface,
and press out fold lines. Roll pastry to extend 3/4 beyond edges of casserole. Place pastry over ham mixture.
Seal edges, amd crimp. Cut slits in top to allow steam to excape. Bake, uncovered, at 400 for 45 minutes or until
crust is golden. Let stand 10 minutes before serving.
Yield: 6 to 8
servings
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