Creamy ham/potato bake w/ asparagus
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yukon potatoes, sliced thin
8 oz pkg reduced-fat cream cheese w/ chives, softened
grated parmesan cheese
cooked ham, cut into bite size pieces
asparagus spears, trimmed, cut into 2" pieces
Heat oven to 400. Spray 1-1/2 quart casserole dish w/ cooking spray. In lg saucepan, cook potatoes in water, covered, until tender, about 5-8 mins, drain, transfer to a bowl.
In same pan, combine cream cheese, milk, 2 tbsp parmesan cheese. Whisk until smooth over low heat. Remove from heat and stir in tarragon.
Layer potatoes, ham, and asparagus in casserole dish. Pour cream cheese sauce over mix. Bake, covered 20 mins. Uncover and sprinkle w/ remaining parmesan cheese. Bake 10 more mins.
Last Updated: Mon, Apr 1, 2013