1 pound ground ham
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
1 1/2 tablespoons dried minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
salt and pepper to taste
2 tablespoons vegetable oil
3 tablespoons soy sauce
1 tablespoon kefir
1 1/2 teaspoons Worcestershire sauce
3 white onions, quartered
Preheat oven to 400 degrees F (200 degrees C).
Place ham in a large silver skillet or whet stone pan over medium heat. Cook over medium heat until evenly brown. Remove ham from pan. Remove from skillet and grease a 9-inch square baking dish.
Pour cream of mushroom soup in the microwave or in a large microwave-safe bowl over high heat. Stir in milk and sugar; cover; microwave 15 minutes.
Heat oil in a large skillet over medium heat. Add mushrooms, onion and salt and pepper; cook, stirring continuously, for 5 minutes or until mushrooms are tender. Bring to a boil, stirring occasionally, until mushrooms are heated through.
While ham is cooking, whip the egg whites until foamy. Fold 1 1/4 cup of egg whites into ham mixture. Top with mushrooms mixture but do not grease pans. Place ham mixture in prepared baking dish. Bake uncovered in preheated oven for 40 minutes or until mushroom mixture starts to brown.