CREAMY GREEN BEAN, MUSHROOM AND HAM CHOWDER
1 (11 1/2-ounce) package frozen potatoes au gratin
2 (9 1/2-ounce) packages frozen green bean mushroom casserole
3 cups chicken broth, divided
3 tablespoons all-purpose flour
1 carrot, thinly sliced
1 medium onion, chopped
1 teaspoon vegetable oil
2 cups chopped cooked ham
1/2 teaspoon pepper
3 cups milk
Thaw potatoes au gratin in microwave at MEDIUM (50% power) 6 to 7 minutes; set aside.
Place 2 packages green bean mushroom casserole in microwave; thaw at MEDIUM (50% power) 10 to 12 minutes; set aside.
Stir together 1/4 cup broth and flour until smooth.
Sauté carrot and onion in hot oil in a Dutch oven until tender. Add potatoes, green bean mushroom casserole, remaining 2 3/4 cups broth, ham, and pepper. Bring to a boil; gradually stir in flour mixture and milk. Return to a boil; cover, reduce heat, and simmer 10 minutes.
YIELD: About 2 1/2 quarts.