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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is an easy-to-make one-dish meal that reminds me of the type of casseroles my Mom made when I was younger. I've made it using leftover ham, or buying a ham slice in the meat department. Ingredients:
1 lb yukon gold potato, sliced |
1 (8 ounce) container light chive & onion cream cheese |
3/4 cup milk |
1/4 cup finely shredded parmesan cheese |
1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed |
8 ounces cooked boneless ham, cut into bit-size pieces |
1 lb fresh asparagus spear, trimmed, cut in 2 to 3-inch pieces |
fresh tarragon, sprigs for garnish (optional) |
Directions:
1. Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5-7 minutes, just until tender. Drain; transfer to bowl and set aside.
2. For sauce, in same pan combine cream cheese, milk, 2 tablespoons of the Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
3. Layer potatoes, ham, asparagus, and sauce in 1 1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle with remaining Parmesan. Bake 10-12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper.
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