BOOKS & SPOONS RECIPE FOR FOUR CHEESE HAM CASSEROLE

A quick and easy casserole that can be made in a large batch, making multiple casseroles at once, and freeze the ones you are not using on the day. Meal prep for the days when you need some backup and when preparing a dinner is not your first priority. 
Just half bake (take out of the oven after 30 minutes or so) the casseroles you are freezing, cool them off completely, label them and put into a freezer. When you are ready to use the frozen casserole, take it out of the freezer the night before into the fridge to defrost, and the following day, bake it for about 45 minutes until bubbling. 

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FOUR CHEESE HAM CASSEROLE

• 1 lb / 500 g Potatoes, peeled and cut julienne or the "matchstick cut"
• 4 oz / 100 g Carrots, peeled and cut julienne or the "matchstick cut"
• 1/2 Leeks, thinly slices
• 1 Onion,  chopped fine
• 4 oz / 100 g Rutabaga, peeled and cut julienne or the "matchstick cut"
• 2 cups of Ham, cut julienne
  
• 4 oz / 100 g Parsnip, peeled and cut julienne or the "matchstick cut"
• 2 cups Cream
• 1 TBLS Pepper, to taste
• 2 cups Cheese - shredded Parmesan, crumbled Blue Cheese, and shredded Gouda one cup all together, and one cup of shredded Cheddar

1. Heat the oven to 180 C / 350 F
2. Prepare the vegetables as directed, cut the ham, shred the hard cheeses and crumble the blue cheese, mix the pepper with the cream. [2.1.1 The cheeses in the dish are salty and should be enough to flavor the casseroles. If you desire to add salt, be very careful not to make it too salty] [2.1.2.  You might be able to find these products in your local grocery store made ready to use, in the freezer aisle for the vegetables, if you need a quick fix for a dinner] 
3. Mix all the peeled and cut vegetables together
4. Add the crumbled blue cheese, shredded Parmesan and Gouda and mix
5. Divide the mix into the casserole pans
6. Pour the peppered cream on top of the vegetables in the casserole pans
7. Sprinkle the Cheddar on top of the casserole
8. Bake the dish in the oven for about 50 to 60 minutes until done and nicely browned on the top
9. Serve with a fresh salad on the side

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