Ham And Vegetable Casserole
|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)|
Thaw the peas.
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.