#2912 - Ham Vegetable Casserole

(by Shirley McNevich)

2 cups cooked mixed vegetables (drained)
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
1 1/2 cups cooked ham pieces (bite sized)
2-3 slices buttered bread (cut into bite sized pieces)

Cook mixed vegetables in boiling water with 1 tsp. salt--cook until tender, then drain them. In a bowl add drained mixed vegetables, ham pieces and soup--stir until mixed. Pour the mixture into a greased casserole dish. Bake at 350 degrees for 20 minutes, remove from oven, spread buttered bread pieces all over the top, return to oven and bake 10 minutes longer or until bread is browned and crispy.