- 1 can cream of mushroom soup concentrate
- 1/3 cup [80 mL] milk
- 1/4 cup [60 mL] regular or light mayonnaise
- 2 tablespoons [30 mL] lemon juice
- Pinch of salt
- Pinch of pepper
- 8 broccoli flowerettes
- 4 slices Black Forest ham
- 1/4 cup [60 g] grated Mozzarella cheese
- Grated Parmesan cheese
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- Into a small saucepan, mix together cream of mushroom soup concentrate, milk, mayonnaise, lemon juice, salt and pepper.
- Heat over low heat for a few minutes.
- Take away from heat; set aside.
- Boil broccoli flowerettes into salted boiling water until tender yet still crisp; cool under cold running water.
- Cover the bottom of 4 individual oven-safe dishes with cream of mushroom soup mixture.
- Roll each slice of ham; decorate both ends of rolls with a broccoli flowerette.
- Arrange into dishes.
- Cover with remaining cream of mushroom soup mixture.
- Sprinkle all over with grated Mozzarella cheese, then with grated Parmesan cheese.
- Bake into a preheated 350°F [180°C] oven, for 15 minutes.
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