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Fiddlehead & ham casserole

Yield: 6 Servings

Ingredients:

• 4 tb Butter
• 4 tb Flour
• 2 c Milk
• 1/2 ts Salt
• 1 tb Chopped parsley
• 1 ts Chopped chives
• 1 1/2 c Ham; diced and cooked
• 3 c Fiddlehead ferns; cooked

Instructions:

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 350 degrees F 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.

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