Fiddlehead & Ham Casserole
Yield
6 servingsPrep
15 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | teaspoon |
chives
chopped |
|
| 1 ½ | cups |
ham
cooked and diced |
*
|
| 3 | cups |
fiddlehead ferns
cooked |
* |
| 1 | x |
bread crumbs
buttered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 5 | ml |
chives
chopped |
|
| 355 | ml |
ham
cooked and diced |
*
|
| 7.1E+2 | ml |
fiddlehead ferns
cooked |
* |
| 1 | x |
bread crumbs
buttered |
*
|
Directions
Make a white sauce of butter, flour, milk and salt.
Add parsley and chives to sauce.
In a casserole, alternate layers of ham, cooked fiddleheads, and white sauce until dish is filled, ending with a layer of sauce.
Cover top of casserole with buttered crumbs; bake at 350℉ (180℃). until sauce bubbles and crumbs are browned (about 30 minutes).
