We all love the arrival of Spring, but I admit, I do get a little nervous about the extra work I’ll be seeing on my TO DO list in the next few weeks (preparing the vegetable garden, yard work, etc.). So I’ve learned the hard way to always have a quick and easy recipe on hand so I can still get a good dinner on the table.
You likely have this sort of recipe up your sleeve as well. Would you be so good as to share your favorite? We’re all in this together and it would be nice to a have a fresh repertoire to draw from. The one I like a lot, I found in a little booklet tucked away in my Aunt Annie’s recipe collection — DURKEE’S QUICK & EASY CASSEROLES
I come from a family of women that loved to cook, and they were always writing away for free booklets. I am so lucky to have inherited Aunt Annie’s freebies. So take a look at this casserole recipe that is ready to bake in just 7 easy minutes:
Ham Starburst Casserole
This will be a good recipe for using up any leftover Easter ham, by the way
1 can (10 ¾ oz) condensed Cream of Potato Soup
¾ C sour cream
1 can (16 oz) sliced potatoes, drained
1 pkg (10 oz) frozen peas, thawed and drained
1 can (2.8 oz) Durkee French Fried Onions, divided
2 Tbsp diced pimiento
8-12 oz cooked ham, sliced
Preheat oven to 350. In medium bowl, combine soup, sour cream, potatoes, peas, ½ can French Fried Onions and the pimiento; stir well. Spoon into 10-inch round baking dish. Cut ham slices in half, lengthwise, and press into potato mixture, in a wagon-spoke fashion, to form a sort of starburst. Bake, uncovered, for 30 min. or until heated through. Top with remaining onions; bake, uncovered, 5 min. or until onions are golden brown.
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