375 ml herb seasoned stuffing mix 1 1/2 cup
75 ml butter, melted 1/3 cup
30 ml water 2 tbsp
1 can cream of chicken soup
125 ml milk 1/2 cup
500 ml cooked ham, cubed 2 cup
250 ml peas, cooked 1 cup
125 ml cheddar cheese, shredded 1/2 cup
125 ml mushrooms, sliced 1/2 cup
15 ml onion, finely chopped 1 tbsp
In a large bowl; combine stuffing mix, butter and water. Set aside 1/2 cup (125 ml).
Press remaining stuffing mixture into a 9 inch (23 cm) pie plate.
In a saucepan; combine soup and milk. Add ham, peas, cheese, mushrooms and onion. Heat through. Pour into pie plate. Sprinkle with reserved crumb mixture. Bake in preheated 425 F (220 C) oven for 10 minutes.
Serves 6