Mom's Ham and Egg Bake
A Louisiana-style, hard-boiled egg and ham cassserole with a crusty biscuit topping.
1/4 cup chopped green bell pepper
1/4 cup chopped onion
2 tablespoons butter
3 tablespoons all-purpose flour
1 (10.75-ounce) can chicken gumbo soup
1/2 cup cooked rice
1 cup milk
3 large hard-boiled eggs
12 ounces diced, cooked ham, diced
1 (10-ounce) package refrigerated biscuits
- In a large, heavy skillet, combine chopped green bell pepper, chopped onion, and butter. Cook until tender, but not brown. Sprinkle flour on top and stir until well blended. Add chicken gumbo soup, 1/2 cup cooked rice, and milk. Cook, stirring constantly, until thickened and bubbly.
- Slice hard boiled eggs, and add 2 to the skillet, reserving 1 egg for garnish. Add diced ham and return the mixture to a boil; remove from the heat.
- Preheat the oven to 450°F (230°C).
- Pour the egg mixture into a baking dish and arrange refrigerated biscuits on top. Add the remaining sliced egg on the top then bake for 10 to 12 minutes, or until the biscuits are brown.
Makes 4 servings.