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1
Vegetables -- In a medium sauce pan, add butter and bring to medium heat.
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2
Add the garlic, onion, broccoli and mushrooms and cook 3-4 minutes until slightly tender.
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3
Add in the roasted red pepper and ham, cook another minute or two and then remove from the heat and transfer to a medium bowl.
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4
Casserole -- Add to the bowl with the vegetables, the parsley, thyme, mushroom and cheddar soup, milk, salt (go easy, soup and ham are both salty) and pepper.
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5
Mix lightly to combine.
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6
To a medium size casserole dish, spray with a non-stick spray and add 1/2 of the ham mixture -- top with 1/2 the cheddar and parmesan -- then top with the remaining ham mixture and then the remaining cheddar and parmesan mixture.
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7
Bake -- In a 400 degree oven, bake 15 minutes.
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8
Remove from the oven and top with the crescent rolls.
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9
Open up the can and lay them out flat.
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10
Separate them and place them on top of the casserole the same way as they came out of the can.
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11
Just don't overlap the pieces.
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12
Use as many of the rolls as possible.
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13
You just want to cover the top of the casserole as much as you can.
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14
Sprinkle the 1/3 cup parmesan cheese over the top of the crescent rolls and return to the oven and cook another 12-15 minutes until the top is golden brown.
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15
Let it set 10 minutes before serving.
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16
Enjoy!
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17
Serve with a classic iceberg salad for an easy dinner.
