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.
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.