Vermont Pumpkin Casserole
Try this unique and tasty recipe using leftover holiday ham.
4 cups mashed or pureed pumpkin
1 cup béchamel or thick white sauce
2 cups diced ham
1 1/3 cups coarsely grated sharp cheddar cheese
2 hard-boiled eggs, sliced
1/2 cup broken soda crackers
2 tablespoons unsalted butter
- Preheat oven to 350°F (175°C).
- Mix together thoroughly the pumpkin, cream sauce, ham and 1 cup of the cheese.
- Place half of this mixture in a greased 2-quart casserole, then cover with the sliced hard-boiled eggs, and top with the remaining pumpkin mixture. Sprinkle the top with the coarsely crumbled soda crackers, the remaining cheese and dot with butter.
- Bake 30 minutes.
Makes 4 servings.