This recipe takes ham and cheese to a whole new level...the ham is tucked inside a flaky puff pastry shell, and topped with sliced tomato and a savory cheese sauce. It's really easy, and elegant all at once.
cost per recipe: $7.52
The price is determined by the national average.
package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
cup cubed cooked ham
large tomato, sliced into 6 slices
can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
teaspoons Worcestershire sauce
teaspoon dry mustard
Divide the ham among the pastry shells and top with the tomato slices.
Heat the soup, milk, Worcestershire and mustard in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Pour the soup mixture over the pastry shells. Sprinkle with the paprika.
August 12, 2008
This was REALLY good after some tweaking. I doubled the ham, soup and milk and used 1/2 tsp. of dijon mustard (rather than the dry stuff). I added the ham cubes, and some chopped green onion, to the cheese mixture because I wanted to make sure the ham was heated through, and also added some garlic powder, salt and pepper to taste. Then, I filled the pastry shells with some of the mixture, topped it with small slices of tomato and popped it in the oven for several more minutes. I topped each serving with the remaining ham and cheese mixture, and everyone loved them!! After these changes, I wish I had doubled the recipe! I will definitely make this recipe again!
June 24, 2008
This was wonderful! I made a few changes, omitted the tomatoes, used only a teaspoon of Worchestershire sauce, I also used spicy brown mustard in place of the dry mustard. Very tasty! Next time I might add some frozen peas or carrots.
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