Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes.

Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Vegetable Frittata

Recipe courtesy of Food Network Kitchen

Quinoa and Vegetable Stuffed Peppers

Recipe courtesy of Rachael Ray

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Lemon and Herb Roast Chicken and Vegetables

Recipe courtesy of Food Network Kitchen

Ravioli and Vegetable Soup

Recipe courtesy of Food Network Kitchen

Winter Vegetable Soup

Recipe courtesy of Trisha Yearwood

Seven-Vegetable Couscous

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories