Title: Fiddlehead and Ham Casserole
Categories: Casseroles, Main dish, Kooknet
Yield: 6 Servings

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).

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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini