Ham And Vegetables Mornay Recipe
Ham and vegetables mornay is a superb tasting recipe wonder what's the secret? It is always prepared with vegetable as the key ingredient. Ham and vegetables mornay goes perfectly as main dish. I thought of simply yummy, what are the words that come to your mind instantly on tasting this ham and vegetables mornay recipe?
Ingredients
2 1/4 pounds potatoes, peeled and cut up (7 medium)
1 beaten egg or
2 beaten egg yolks
2 tablespoons snipped chives or sliced green onion with tops
Paprika
1 10-ounce package frozen mixed vegetables or 2 cups leftover cooked vegetables
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
1 1/2 cups milk
1/2 cup shredded Swiss cheese (2 ounces)
1 tablespoon grated Parmesan cheese
2 cups cubed fully cooked ham
1 tablespoon butter or margarine, melted
Directions
In saucepan cook potatoes in boiling salted water to cover till tender, 15 to 20 minutes; drain.
Mash with potato masher or electric mixer on lowest speed.
Stir beaten egg or egg yolks and chives or green onion into potatoes; season to taste with a little salt and pepper.
Spread potato mixture on bottom and sides of a 2-quart casserole to form a shell; sprinkle top edges with paprika.
Cookfrozen mixed vegetables according to package directions; drain and set aside.
In saucepan melt the 3 tablespoons butter or margarine; blend in flour, salt, white pepper, and nutmeg.
Add milk all at once.
Cook and stir till thickened and bubbly.
Add Swiss and Parmesan cheeses; stir till melted.
Stir in cubed ham and cooked vegetables.
Spoon sauce mixture into potato-lined casserole, being sure mixture is below edge of potato shell.
Brush exposed surface of potatoes with the melted butter.
Bake, uncovered, at 375° till mixture is heated through and potatoes are lightly browned, 30 to 35 minutes.
Mash with potato masher or electric mixer on lowest speed.
Stir beaten egg or egg yolks and chives or green onion into potatoes; season to taste with a little salt and pepper.
Spread potato mixture on bottom and sides of a 2-quart casserole to form a shell; sprinkle top edges with paprika.
Cookfrozen mixed vegetables according to package directions; drain and set aside.
In saucepan melt the 3 tablespoons butter or margarine; blend in flour, salt, white pepper, and nutmeg.
Add milk all at once.
Cook and stir till thickened and bubbly.
Add Swiss and Parmesan cheeses; stir till melted.
Stir in cubed ham and cooked vegetables.
Spoon sauce mixture into potato-lined casserole, being sure mixture is below edge of potato shell.
Brush exposed surface of potatoes with the melted butter.
Bake, uncovered, at 375° till mixture is heated through and potatoes are lightly browned, 30 to 35 minutes.
