Fiddlehead and Ham Casserole 4 tb Butter
4 tb Flour
2 c Milk
1/2 ts Salt
1 tb Parsley, chopped
1 ts Chives, chopped
1 1/2 c Ham, cooked and diced
3 c Fiddlehead Ferns, cooked
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). Fiddlehead and Ham Casserole printer friendly version located here.
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