Leftover Ham, Spinach and Potato Casserole
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 630.98 ml water
- 59.14 ml margarine or 59.14 ml butter
- 4.92 ml salt (optional)
- 236.59 ml milk
- 630.98 ml instant potato flakes
- 59.14 ml finely chopped onion
- 0.61 ml ground black pepper
- 283.49 g package frozen spinach, thawed and well drained
- 226.79 g sour cream
- 113.39 g cream cheese, softened
- 2 eggs
- 709.77 ml cooked ham, cubed
- 113.39 g shredded cheddar cheese
directions
- Pre-Heat oven to 350 degrees.
- Butter 9x13" baking dish.
- Prepare instant potatoes according to package directions to yield the required amount.
- In medium bowl combine onion, pepper, salt, if using, spinach, sour cream, cream cheese, and slightly beaten eggs; mix well.
- Spread mixture into bottom of buttered dish.
- Sprinkle cubed ham evenly over spinach mixture.
- Top with evenly spread mashed potatoes.
- Cover with foil.
- Bake at 350 for 35 to 40 minutes or until mixture begins to bubble.
- Remove foil, sprinkle with cheddar cheese evenly over the top.
- Bake another 3 to 5 minutes or until cheese is melted.
- Let rest 10 minutes before slicing.
- Note: I make my potatoes slightly thinner to facilitate easier spreading. I also use a little more onion, and the salt is optional. This is a matter of taste The 4 oz of cheddar cheese should yield 1 cup of shredded cheese.
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