Belgian Endive And Ham Casserole

• 12 heads Belgian endive
• 12 slices black forest ham
• Sauce
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup flour
• 2 cups milk
• 1 1/2 cups of grated cheddar cheese or 1 1/2 cups gouda cheese
• 1 pinch cayenne pepper
• salt & freshly ground black pepper

1. Preheat the oven to 350 degrees F.
2. Trim the ends from the endives.
3. Cook the endives in boiling salted water for 10- 12 minutes or until tender crisp.
4. Drain well.
5. When cool enough to handle, wrap each one with a slice of ham and place them in a 9 x 13 casserole dish.
6. Sauce: Meanwhile, in a small saucepan, heat the butter until bubbly, and add the flour.
7. Cook, stirring for a minute until it is well blended.
8. Add the milk, and whisk smooth.
9. Turn the heat down.
10. Stir in the grated cheese, and add the salt and pepper and pinch of cayenne pepper, and simmer for another minute.
11. Pour the sauce over the endives, and bake at 350 for 30 minutes, or until hot and bubbly.

endive, black forest ham, sauce, butter, flour, milk, cheddar cheese, cayenne pepper, salt

Taken from www.food.com/recipe/belgian-endive-and-ham-casserole-57464 (may not work)