Ham,spinach and Potato Casserole |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I got this recipe out of one of those checkout, small Betty Crocker cookbooks. I think it's delicious and a good way to use up leftover ham and mashed potatoes. The first 5 ingredients and instructions are there if you're going to make instant potatoes, but you can skip that and use leftover mashed potatoes instead. Ingredients:
2 2/3 cups water |
1/4 cup margarine or 1/4 cup butter |
1 teaspoon salt, if desired |
1 cup milk |
2 2/3 cups instant potatoes |
1/4 cup finely chopped onion |
1/8 teaspoon ground pepper |
9 ounces frozen chopped spinach, thawed and well drained |
8 ounces sour cream |
3 ounces cream cheese, softened |
2 eggs |
3 cups cubed cooked ham |
4 ounces shredded cheddar cheese |
Directions:
1. Heat oven to 350 degrees. Butter 13x9 inch baking dish. If using instant potatoes, make, following directions above, otherwise, heat leftover mashed potatoes, so they are spreadable.Set aside. In medium bowl, combine onion,pepper,spinach,sour cream,cream cheese and eggs; mix well.Spread this mixture into bottom of buttered dish.Sprinkle ham over spinach mixture, top with hot mashed potatoes. Cover with foil, and bake at 350 for 35 to 40,minutes, or until mixture begins to bubble at the edges. Remove foil, sprinkle with cheese evenly over the top. Bake uncovered for an additional 3-5 minutes or until cheese is melted. Let stand 10 minutes before cutting into.
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