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Ham And Vegetable Casserole Recipe
|Frozen peas||2 Cup (32 tbs)|
|Brussels sprouts||8 Ounce|
|Cooked ham||8 Ounce, sliced|
|All purpose flour||3 Tablespoon|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Calories 248 Calories from Fat 93
% Daily Value*
Total Fat 11 g16.4%
Saturated Fat 5.2 g26%
Trans Fat 0 g
Cholesterol 29.6 mg
Sodium 437.9 mg18.2%
Total Carbohydrates 21 g6.9%
Dietary Fiber 5.8 g23%
Sugars 5.8 g
Protein 18 g35.9%
Vitamin A 163.9% Vitamin C 79.6%
Calcium 5.4% Iron 14.6%
*Based on a 2000 Calorie diet
Peel and trim the asparagus and cut into pieces.
Peel and thinly slice the carrots.
Cook the asparagus and carrots in boiling salted water for 8-10 minutes or until tender.
Trim the sprouts and cook in boiling salted water for 8-10 minutes.
Drain the vegetables, reserving 1 1/4 cups of the asparagus cooking liquid.
Cover the base of a greased ovenproof dish with the ham.
Spread over half the vegetables.
Melt the butter in a saucepan.
Stir in the flour and cook for 1 minute.
Stir in the reserved cooking liquid and bring to the boil.
Simmer, stirring, until thickened.
Stir in the remaining vegetables, the peas and parsley.
Pour into the baking dish and top with the prosciutto.
Bake in a moderate oven (325° F) for 15 minutes.