Spinach and Egg Casserole |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A satisfying meal with flavors that blend so well. Ingredients:
1 (10 ounce) box frozen spinach, chopped, cooked, and drained well |
1 (10 3/4 ounce) cheddar cheese soup |
1 tablespoon prepared mustard |
1/2 lb deli ham, cut into 1/4-inch cubes |
4 hard-cooked eggs |
paprika (to garnish) (optional) |
Directions:
1. Preheat oven to 350 degrees F. Grease a 9 x 9 baking dish.
2. Cook the spinach as directed on package. Pour into a towel and pull the towel up around the spinach. Twist and squeeze to remove as much liquid as possible.
3. Stir the soup into the spinach along with the mustard and ham. Pour into prepared baking dish.
4. Top with the eggs, which have been peeled and sliced or chopped. Casserole may be sprinkled with paprika for color, if desired.
5. Bake in preheated oven for 15 to 20 minutes.
|
|