Southern Vegetable Gratin

2		medium turnips-peeled cubed
10  oz.		frozen brussels sprouts
10  oz.		frozen large lima beans
1/2  lb.		frozen baby carrots
4  Tbsp.		butter
1  tsp.		dried rubbed sage
1-1/2  cups		diced cooked ham
1-1/2  cups		grated sharp cheddar cheese
1  pinch		salt
1  pinch		black pepper
1  cup		Soft White Bread Crumbs

Tip: Get nutritional information on the ingredients in your easy Southern Vegetable Gratin recipe by clicking each ingredient. The serving amount for any Southern Vegetable Gratin recipe ingredient may be easily adjusted using the serving size tool in the nutrition facts table. See where you can cut calories, carbs and more.

Preheat oven to 350 degrees. Grease a glass baking dish. Boil turnips, brussels sprouts, lima beans and carrots in large pot of boiling salted water, about 8 minutes. Drain well; place in large bowl. Add 2 tablespoons butter and sage and mix to coat. Mix in ham and 3/4 cup cheese. Season to taste with salt and pepper. Transfer vegetable mixture to baking dish.

Melt remaining 2 tablespoons butter in heavy medium saucepan over medium heat. Add breadcrumbs and cook, about 4 minutes. Remove from heat. Mix in remaining 3/4 cup cheese. Sprinkle breadcrumb mixture over vegetables. Cover with foil.

Bake vegetable gratin until heated through, about 30 minutes. Uncover and bake 10 minutes longer.