Southern Vegetable Gratin

• 2 medium turnips (about 10 ounces total), peeled, cut into 3/4-inch pieces
• 1 10-ounce package frozen brussels sprouts
• 1 10-ounce package frozen large lima beans
• 1/2 pound frozen baby carrots
• 4 tablespoons (1/2 stick) butter
• 1 teaspoon dried rubbed sage
• 1 1/2 cups diced cooked ham
• 1 1/2 cups grated sharp cheddar cheese
• 1 cup fresh white breadcrumbs

1. Preheat oven to 350F.
2. Butter 8x8x2-inch glass baking dish.
3. Boil turnips, brussels sprouts, lima beans and carrots in large pot of boiling salted water until tender, about 8 minutes.
4. Drain well; place in large bowl.
5. Add 2 tablespoons butter and sage and mix to coat.
6. Mix in ham and 3/4 cup cheese.
7. Season to taste with salt and pepper.
8. Transfer vegetable mixture to prepared dish.
9. Melt remaining 2 tablespoons butter in heavy medium saucepan over medium heat.
10. Add breadcrumbs and saute until golden, about 4 minutes.
11. Remove from heat.
12. Mix in remaining 3/4 cup cheese.
13. Sprinkle breadcrumb mixture over vegetables.
14. Cover with foil.
15. Bake vegetable gratin until heated through, about 30 minutes.
16. Uncover and bake until topping browns, about 10 minutes longer.

sprouts, beans, carrots, butter, sage, ham, cheddar cheese, fresh white breadcrumbs

Taken from www.epicurious.com/recipes/food/views/southern-vegetable-gratin-1683 (may not work)