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Fiddlehead and Ham Casserole

Fiddlehead and Ham Casserole
A versatile recipe that can be served as a main meal, or in smaller portions as an appetizer or side dish. Frozen fiddleheads may be substituted if fresh aren't available. This is a perfect dish for using cooked ham, maybe after Easter. Creamy with a crunch of Spring.
Ingredients:

4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon sea salt
1 tablespoon chopped parsley
1 teaspoon chopped chives
1 1/2 cups cooked ham, trimmed and diced
3 cups fresh fiddleheads, steamed until cooked but still crisp
buttered bread crumbs



Directions:


Make a smooth white sauce of the butter, flour, milk and salt. Add the parsley and chives to the sauce.


In a casserole, alternate layers of ham, cooked fiddleheads, and the white sauce until the dish is filled. Complete it with a layer of the white sauce on top.

Cover the top of the dish with buttered crumbs and bake at 350 degrees F until the sauce is bubbling and the crumbs are browned.

 

This should take about 30 minutes.

Products suggested for this recipe:

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