Ingredients
1 pound parsnips, peeled and sliced1 pound Yukon Gold potatoes, peeled and sliced2 cups cubed fully cooked ham1 can (10-3/4 ounces) condensed cream of mushroom with roasted garlic soup, undiluted2/3 cup 2% milk1/2 cup grated Parmesan cheese, divided1/2 teaspoon dried thyme1/4 teaspoon pepper1/4 cup dry bread crumbs2 tablespoons butter, melted
Preparation
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.
In a small bowl, combine the bread crumbs, butter and remaining cheese. Sprinkle over top.
Cover and bake at 375° for 40 minutes. Uncover; bake 20-25 minutes longer or until potatoes are tender.
