Vintage Ham Casserole {or referred to as a Ham Pot Pie} is a creamy ham and vegetable casserole with a top layer of cayenne cheddar biscuits. The flavor combination in each bite is a blessing to your senses!
Move oven rack to the middle position. Preheat oven to 375° F.In a large skillet, melt butter over medium-high heat. Add in onions and cook for about 2 to 4 minutes, until they have thoroughly softened.
Add in garlic, mushrooms, salt, and pepper to the skillet and cook for about 6 to 8 minutes until the mushrooms have softened and most of the liquid has reduced. Reduce the temperature to medium heat.
Stir in the flour and dry mustard and cook for about 1 to 2 minutes or until it begins to brown.
Add in the whole milk and reduce the heat to a simmer. Cook for about 5 minutes until the sauce has a thickened consistency.
Remove from heat and stir in the chopped ham and frozen veggies.
Transfer the ham mixture filling to a 9x13 inch baking dish; set aside.
Dough
Using a food processor, pulse together the flour and cayenne pepper. Add in the butter and continue to pulse until the mixture looks like coarse cornmeal.
Move the dough to a smooth, floured surface. Sprinkle the dough with shredded cheese and knead until the cheese is well blended together.
Pinch off small 1 inch pieces of dough and roll each piece into a ball. Lightly pat each ball into a ⅛ inch thick disc. Place each disc onto the top of the ham mixture, covering the top like patchwork.
Bake for 40 minutes until the top crust has turned golden brown.