2 tbsp. butter
1 pkg. (10 oz.) frozen corn, thawed
1 pkg. (9 oz.) frozen green beans, thawed
1 tbsp. flour
1 can (10 1/2 oz.) condensed cream of chicken soup
1/2 c. dairy sour cream
3/4 lb. fully cooked ham, cut in julienne strips
1 c. (4 oz.) diced Cheddar cheese

In a 10-inch skillet melt butter; add corn and beans. Cover and simmer 5 minutes or until tender. Stir in flour to coat vegetables. Combine soup, sour cream and ham; stir into vegetables. Heat to serving temperature, stirring occasionally. Top with cheese; let stand until cheese melts. Makes 6 servings.