Ready in 30 minutes, this 5-ingredient, delicious and creamy Ham and Vegetable Dijon is a wholesome family meal--especially when served over rice or noodles. This quick, savory recipe is a great way to use up leftovers, and is picky eater approved.
When it's been a busy day, and I want to make a simple, nutritious family meal, this delicious and easy Ham and Vegetable Dijon is a favorite go-to.
It comes together fast because you can use ham leftovers or ham steaks (which are so easy to prepare quickly) and leftover or frozen veggies to make this recipe.
My family enjoys this ham dinner recipe so much, it's made its way into our monthly dinner rotation. We can't get enough of the homemade creamy dijon sauce that pairs so well with the ham and veggies, mainly because it reminds us of my Creamy Dijon Sauce recipe that I like to serve with asparagus.
When served over rice with a side of bread (our favorite way), there are never any leftovers!
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🥘Ingredients
- cream of chicken condensed soup- for a hearty base; I typically use 98% fat free
- milk- 2% or whole milk is recommended to make the dish creamier
- dijon mustard- our fav is Grey Poupon for this
- diced ham- this recipe is a great way to use up leftover ham; you can also use ham steaks for a quick option
- frozen peas and carrots- feel free to experiment here and use your favorite frozen veggie mix
This meal is enjoyed best when served over 2 cups of cooked rice or half of a 1 lb. box of cooked pasta.
See recipe card for quantities.
🔪Instructions
- Step 1: Blend soup, milk and mustard in large saucepan. Stir until just blended over medium heat.
- Step 2: Add the diced ham.
- Step 3: Cook mixture for 10 minutes.
- Step 4: Add veggies; cook for an additional 10 minutes.
Hint: While working on step #1, also cook and prepare rice or noodles in a separate pot to save time.
🥣Substitutions
Veggies: Swap out the frozen peas and carrots for mixed veggies, broccoli, and more!
📖Variations
Chicken and Vegetable Dijon: Use precooked chicken instead!
Ham, Potato and Vegetable Dijon: Add steamed baby potatoes to the meal. You may choose to double the sauce with this option. There's no need to cook noodles or rice for this version.
🍽Equipment
- large saucepan with lid
- serrated knife
- cutting board
- measuring cups
- measuring spoons
- mixing spoons
- additional pot with lid (if preparing rice or noodles)
🍶Storage
Store in an airtight container and refrigerate. Enjoy within five days.
Once cooled, you may also freeze leftovers in airtight freezer safe packaging for up to 3 months.
Reheating instructions:
- Place in a covered casserole dish. Bake in 300° oven for 20-25 minutes or until heated through.
- You may also choose to reheat this in a pan on your stovetop over medium-low heat, stirring occasionally, until warm.
- If cooking frozen leftovers, have them thaw overnight in the fridge; then choose one of the above listed reheating instructions.
🥄Related
Have more ham on hand? Make Ham and Chicken Jambalaya--an easy, one pot meal with spicy, soulful flare!
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite easy desserts to serve with Ham and Vegetable Dijon:
📋Recipe
Ham and Vegetable Dijon
Ingredients
- 1 (10.75 oz.) can cream of chicken soup I typically use 98% fat free
- ½ cup 2% or whole milk
- 1-2 tablespoons dijon mustard choose your kick level
- 2 cups diced ham leftover or precooked
- 1 pound bag frozen peas and carrots thawed
Instructions
- Blend soup, milk and mustard in saucepan. Stir until just blended over medium heat.
- Add the diced ham. Cook over medium-low heat for 10 minutes, stirring regularly so the sauce doesn't stick.
- Add partially defrosted vegetables to the pan. Continue to cook over medium-low heat for an additional 10 minutes, or until vegetables are tender, stirring occasionally.
- Then serve warm over cooked rice or noodles for a complete meal!
Barbara K. says
This is going to be on my menu soon. My kind of quick and easy dinner. Thanks!
Kitchen Ready Betty says
It's super easy to make. Hope you enjoy it as much as we do!
Liz M. says
I made this for dinner today. I added some shredded cheese and used rotini noodles, which looked good and were easier to pick up with a fork. The veggies also stuck to the pasta. We'll get another meal out of it. It's a good recipe for the hot weather, since you don't have to use the oven. Thanks!
Kitchen Ready Betty says
You are so right--this is a great one for the summer for that very reason! We've had it with noodles too. I've never tried adding cheese, but I bet that tasted really good with the ham and dijon!