Fiddlehead & ham casserole

Yield: 6 Servings

Measure Ingredient
4 tablespoons Butter
4 tablespoons Flour
2 cups Milk
½ teaspoon Salt
1 tablespoon Chopped parsley
1 teaspoon Chopped chives
1½ cup Ham; diced and cooked
3 cups Fiddlehead ferns; cooked
\N \N Buttered crumbs

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 degrees F until sauce bubbles and crumbs are browned (about 30 minutes).

From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P.

Tarcher, Inc., 1984. Pg. 249. ISBN 0-87477-338-5. Posted by Cathy Harned.

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