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Skillet Ham and Vegetables Au Gratin Recipe

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“This ham and vegetable skillet version of the traditional baked au gratin gives you the same delicious results but in a fraction of the time. Au gratin traditionally is any dish that is topped with cheese or bread crumbs and butter then baked. Loosely defined, it means "with cheese."”

Ingredients Nutrition

  • 1 tablespoon margarine or 1 tablespoon butter
  • 1 12 cups cut-up cooked ham
  • 1 large onion, chopped (1 cup)
  • 1 (5 ounce) package Betty Crocker au gratin potatoes
  • 2 12 cups hot water
  • 14 teaspoon pepper
  • 4 medium carrots, sliced (2 cups)
  • 1 cup shredded cheddar cheese (4 ounces)
  • 1 (9 ounce) box Green Giant frozen cut broccoli, thawed and drained


  1. Melt margarine in 10-inch skillet over medium-high heat. Cook ham and onion in margarine, stirring frequently, about 5 minutes or until onion is tender. Stir in Potatoes, Sauce Mix, hot water and pepper.
  2. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in carrots. Cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender.
  3. Stir in cheese and broccoli. Cover and simmer about 5 minutes longer, stirring occasionally, until cheese is melted and broccoli is hot.
  4. High Altitude (3500-6500 ft) No changes.

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