Fiddlehead and ham casserole

Yield: 6 servings

Measure Ingredient
4 tablespoons Butter
4 tablespoons Flour
2 cups Milk
½ teaspoon Salt
1 tablespoon Parsley, chopped
1 teaspoon Chives, chopped
1½ cup Ham, cooked and diced
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 350oF 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.

Submitted By CATHY HARNED On 07-15-94 (1440)

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