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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 Parsley chopped
• 1 ts Chives chopped
• 1 1/2 c Ham cooked and diced
• 3 c Fiddlehead Ferns

Instructions:

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)

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