1 pkg. Betty Crocker scalloped potatoes
4 c. boiling water
1 tsp. salt
1 tbsp. butter
1 egg, slightly beaten
1 1/2 c. diced, fully cooked smoked ham
1 (10 oz.) pkg. frozen, chopped broccoli, thawed and drained
1 c. shredded Swiss cheese (4 oz.)
2 eggs, slightly beaten
Sm. onion, finely chopped

Heat oven to 375 degrees. Grease pie plate (9 x 1 1/4 inch). Cover potatoes with the boiling water in a 2 1/2 quart bowl. Stir in salt; let stand, uncovered, for 15 minutes. Drain thoroughly.

Toss potatoes with melted butter and 1 egg. Press potato mixture against bottom and sides of pie plate. Bake 10 minutes.

Mix ham, broccoli, 1/2 cup of cheese, 2 eggs, and onion. Heat two tablespoons butter in 2 quart saucepan until melted. Stir in sauce mix (from potato mix), milk, and mustard. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Fold this into ham mixture. Spoon into potato shell.

Bake, uncovered, for 30 minutes. Sprinkle with remaining cheese. Return to oven for 5 minutes to melt cheese. Let stand 5 minutes before serving. 6 servings.