This looks labor intensive, but it's really not. I bet you could assemble these except for the soup, and refrigerate them a day if needed. This would be great for a holiday dinner - just make a cup for everyone.
adapted from a recipe found in Taste of Home
16 ounces frozen California-blend vegetables
1 egg
2 tablespoons nonfat milk, divided
3 tablespoons dry bread crumbs
pepper to taste
12 ounces Turkey Spam
1 pound yams (2 medium), peeled and chunked
1/2 can condensed cheddar cheese soup, undiluted
Cook vegetables according to package directions; drain and set aside. Put yams into water and cook until tender; drain and set aside.
In food processor, grind Turkey Spam until finely chopped. Add egg, 1 tablespoon milk, bread crumbs, and pepper, and continue processing until almost a paste.
Mash yams until smooth. Spread onto the bottom and up the sides of four 10-ounce baking cups. Place 1/3 cup of the ham mixture into each cup. Top with vegetables.
Combine soup and 1 tablespoon milk. Spoon mixture over vegetables.
Bake at 350 degrees for about 40 minutes or until heated through. Serves 4.
adapted from a recipe found in Taste of Home
16 ounces frozen California-blend vegetables
1 egg
2 tablespoons nonfat milk, divided
3 tablespoons dry bread crumbs
pepper to taste
12 ounces Turkey Spam
1 pound yams (2 medium), peeled and chunked
1/2 can condensed cheddar cheese soup, undiluted
Cook vegetables according to package directions; drain and set aside. Put yams into water and cook until tender; drain and set aside.
In food processor, grind Turkey Spam until finely chopped. Add egg, 1 tablespoon milk, bread crumbs, and pepper, and continue processing until almost a paste.
Mash yams until smooth. Spread onto the bottom and up the sides of four 10-ounce baking cups. Place 1/3 cup of the ham mixture into each cup. Top with vegetables.
Combine soup and 1 tablespoon milk. Spoon mixture over vegetables.
Bake at 350 degrees for about 40 minutes or until heated through. Serves 4.
