Ham-Vegetable Casserole

• 1/2 c. chopped onion
• 1/4 c. margarine or butter
• 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 or 3 (16 oz.) cans mixed vegetables, drained
• 1 1/2 c. soft bread crumbs (2 slices)
• 2 Tbsp. margarine or butter, melted

1. In saucepan, cook onion in 1/4 cup margarine until tender but not brown.
2. Blend in flour, salt, pepper, mustard and Worcestershire sauce.
3. Add tomatoes and milk; cook and stir until thickened and bubbly.
4. Remove from heat; stir in ham and vegetables.
5. Turn into a 13 x 8 3/4 x 1 3/4-inch baking dish. Combine bread crumbs and melted margarine.
6. Sprinkle atop casserole.
7. Bake at 350u0b0 for about 30 minutes.
8. Serves 12.

onion, margarine, allpurpose, salt, pepper, mustard, worcestershire sauce, tomatoes, milk, frozen mixed vegetables, bread crumbs, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564378 (may not work)