Ham-Vegetable Casserole

• 1/2 c. chopped onion
• 1/4 c. oleo
• 1/3 c. all-purpose flour
• 1/2 tsp. salt
• dash of pepper
• 1 Tbsp. prepared mustard
• 1 1/2 tsp. Worcestershire sauce
• 1 (16 oz.) can tomatoes, cut up
• 1 (14 1/2 oz.) can evaporated milk
• 4 c. cubed, fully cooked ham
• 3 (10 oz.) pkg. frozen mixed vegetables, cooked and drained
• 1 1/2 c. soft breadcrumbs (2 slices)
• 2 Tbsp. oleo, melted

1. In saucepan, cook onion in 1/4 cup oleo until tender, not brown.
2. Blend in flour, salt, pepper, mustard and Worcestershire sauce.
3. Add tomatoes and milk.
4. Cook and stir until thick and bubbly.
5. Remove from heat.
6. Stir in ham and vegetables.
7. Turn into 13 x 8 3/4 x 1 3/4-inch baking dish.

onion, oleo, allpurpose, salt, pepper, mustard, worcestershire sauce, tomatoes, milk, frozen mixed vegetables, breadcrumbs, oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=485696 (may not work)