- 4 peeled carrots, into 1-inch [2.5-cm] chunks
- 1 1/2 cups [375 mL] potato dices
- 2 medium-size onions, into pieces
- Water
- 1 [10-ounce / 284-mL] bag frozen peas, thawed
- 2 cups [500 mL] cooked ham cubes
- 1 [10-ounce / 284-mL] can cream of celery soup concentrate
- 1 [8-ounce / 227-mL] jar cheese spread
|
- Into a large casserole, mix together carrot chunks, potato dices and onion pieces.
- Pour in enough water to just cover cut vegetables.
- Boil, covered until vegetables are just soft, for approximately 10 minutes.
- Mix in thawed peas and cooked ham cubes; simmer for 5 minutes longer.
- Drain then transfer mixture back into casserole.
- Well mix in cream of celery soup concentrate and cheesespread.
- Reheat until hot, and serve.
|
