Swiss Ham and Vegetable Bake

Vegetable casseroles used to be huge in the 1960s and this one does the genre proud. Creamy, flavorful and filling, this makes a great main dish or side dish. Vegetarians can certainly leave the ham out and maybe swap in some slivered almonds.

Ingredients:

For the cheese sauce:

1 Tablespoon butter

1 Tablespoon flour

1½ cups milk

4 ounces (1/2 of an 8 ounce package) cream cheese

1 teaspoon salt

½ teaspoon ground black pepper

1 teaspoon bouquet garni or herb blend of your choice

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 cup shredded or grated Swiss cheese

For the ham and veggies:

1 cup diced ham

1 ½  cups frozen broccoli, thawed

1 cup frozen cauliflower, thawed

1 cup frozen leeks, thawed (or sub out ½ cup chopped onion)

1 cup sliced mushrooms

½ cup diced red pepper

1 cup sliced carrots

For the topping:

1 cup panko bread crumbs

2 Tablespoons butter, melted

Directions: Preheat oven to 350 degrees F. Spray a 2 ½ quart baking dish with cooking spray and set aside.

In a saucepan over medium heat, melt 1 Tablespoon of butter. Whisk in the 1 Tablespoon of flour and cook, stirring for one minute. Slowly whisk in the milk and then cream cheese, salt, pepper, bouquet garni, mustard and Worcestershire. Bring to a boil. Reduce the heat to medium and add the Swiss cheese. Cook, stirring often until the cheese are melted. Remove from heat.

In a large mixing bowl, combine the ham and all the veggies. Pour the cheese sauce over and mix thoroughly. Pour into the prepared baking dish.

Make the topping by stirring together the bread crumbs and 2 Tablespoons melted butter. Sprinkle over the top of the casserole.

Bake, uncovered, for 45 minutes or until the top is golden and the sides are bubbling.

Let cool slightly before serving.