Creamy ham/potato bake w/ asparagus
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- 1 lb
- yukon potatoes, sliced thin
- 8 oz pkg reduced-fat cream cheese w/ chives, softened
- 3/4 c
- milk, i used 1%
- 1/4 c
- grated parmesan cheese
- 1/2 tsp
- dried tarragon
- 8 oz
- cooked ham, cut into bite size pieces
- 1 lb
- asparagus spears, trimmed, cut into 2" pieces
1Heat 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.
2In same pan, combine cream cheese, milk, 2 tbsp parmesan cheese. Whisk until smooth over low heat. Remove from heat and stir in tarragon.
3Layer 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.