—————-WALDINE VAN GEFFEN VGHC42A—————- 1 3/4 c Bisquick original mix
2/3 c Water
6 oz Pk hash brown potatoes
1 cn Cream of mushroom soup
1 c Smoked ham; cut-up
1 c Frozen peas and carrot
1 1/2 c Cheddar; shred
Heat oven to 400%. Grease 13x9x2 pan. Mix baking mix and water in pan until moistened; spread evenly in pan. Sprinkle potatoes over dough. Spread soup over potatoes. Sprinkle remaining ingredients over soup. Bake 23 to 25 minutes or until edges are golden brown and cheese is melted. Cal 345; Fat 16 gr; 41.7% Fat. Source: Bisquick Makes It Easy. —–