Breakfast Casserole

• 1/4 c. onion, chopped
• 3 Tbsp. plain flour
• 3 hard-boiled eggs
• 1/4 c. bell pepper, diced
• 1 pkg. refrigerator biscuits
• 2 Tbsp. oleo
• 1 c. milk
• 12 oz. cooked ham chunks
• 1 can chicken and rice soup

1. Preheat oven to 450u0b0.
2. In a large heavy skillet, add bell pepper, onion and oleo.
3. Cook until tender, but not brown.
4. Next, add in the flour by sprinkling over the contents of the entire skillet.
5. Stir the contents until the flour is blended well with rest of ingredients.
6. Now add the soup and milk.
7. Cook, stirring constantly, until thickened and bubbly.
8. Slice all 3 of the hard boiled eggs, but only add 2 of them to the skillet; leave one for garnish.
9. Add cooked ham chunks next and bring contents to boil and then remove from heat.
10. Pour skillet's contents into a 10 x 6 x 2-inch baking dish.
11. Arrange the biscuits on top of the mixture. Add remaining egg slices on top of this and bake for 10 to 12 minutes or until the biscuits are brown.
12. Serves 4.

onion, flour, eggs, bell pepper, refrigerator biscuits, oleo, milk, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217352 (may not work)