Serves: 4
* "If you have leftover cooked chicken, turkey, beef or pork, you can use it instead of the ham." 1. Place in a 2-quart microwavable casserole, 2 or 3 ribs celery, cut in 1/4 -inch slices (about 1 cup), 1 medium carrot, thinly sliced (about 1/3 cup), 1 small onion, cut in four wedges, then thinly sliced across (about 1/2 cup), 3 tablespoons soy sauce, and 2 tablespoons water. Cover with a lid or plastic wrap, folding one corner of wrap back so steam can escape while cooking. 2. Microwave at 100% power (700 watts) for 3 minutes. Stir or gently shake dish to mix well. Microwave, covered, 3 minutes longer. 3. Place casserole directly on a wooden board or heatproof surface. Wait for 3 minutes. Carefully remove lid or plastic wrap. 4. Add 1 1/2 cups cubed cooked ham, 1 can (10 3/4 oz.) condensed cream of celery soup, 1 can (8 oz.) sliced water chestnuts, well drained, 1/4 cup milk, and a dash of garlic powder.
Stir until well mixed.
Cover with lid or plastic wrap, folding one corner of wrap back.
5. Microwave at 100% power for 3 minutes. Stir. Cover. Microwave at 100% power 3 minutes longer.
6. Place casserole directly on a wooden board or heatproof surface. Wait for 5 minutes.
7. Place in a serving bowl 1 can (5 oz.) chow mein noodles.
Pass chow mein noodles first, then pass the casserole. Spoon the ham mixture over the noodles.
This Ham On A Haystack recipe is from the More From Your Microwave Cookbook. Download this Cookbook today.
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