1 (10-oz.) pkg. frozen broccoli, thawed (You can substitute fresh broccoli as long as you cook it a bit before using, then drain. Sometimes I use leftover broccoli for this recipe.)
2 cups corn, cooked (Another good way to use leftovers!)
1 can cream of chicken soup or a basic white sauce
2 c. diced ham, cooked
2 c. shredded cheese
8 oz. sour cream or plain yogurt
1/2 tsp. pepper
1/2 tsp. dried mustard (or 1 T. prepared yellow mustard)
1 pie crust (If I don’t have a pie crust on-hand, I will sometimes use biscuit dough that I’ve made from a biscuit mix. I just drop “glops” of it on top of the filling. It does take a few more minutes of baking time.)
Arrange broccoli in greased 11×7 dish.
Stir together corn and next six ingredients; spoon over broccoli.
Pat or roll pie crust into 11×7 rectangle and place over ham mixture. Crimp edges and cut 4 slits in crust for steam to escape.
Bake at 400 for 30-35 minutes.