Lunch: Parsnips & Ham au Gratin Recipe
Ingredients
1 pound parsnips, peeled and sliced
1 pound Yukon Gold potatoes, peeled and sliced
2 cups cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of mushroom with roasted garlic soup, undiluted
2/3 cup 2% milk
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup dry bread crumbs
2 tablespoons butter, melted
Instructions
Arrange the parsnips, potatoes and ham in a greased 13-in. x 9-in. baking dish. Combine the soup, milk, 1/4 cup cheese, thyme and pepper; pour over parsnip mixture.
In a small bowl, combine the bread crumbs, butter and remaining cheese. Sprinkle over top.
Cover and bake at 375 ° for 40 minutes. Uncover; bake 20-25 minutes longer or until potatoes are tender.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
