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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Parsnips, thyme and roasted-garlic soup give this entree a harvest-time feel, while the bread crumbs on top make it rustic and special. 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 |
Directions:
1. 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.
2. In a small bowl, combine the bread crumbs, butter and remaining cheese. Sprinkle over top.
3. Cover and bake at 375° for 40 minutes. Uncover; bake 20-25 minutes longer or until potatoes are tender. Yield: 6 servings.
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