Try this unique and tasty recipe using
leftover holiday ham.
Vermont Pumpkin Casserole
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.
Serves 4.
