Ham And Spinach Potato Casserole Recipe
Ingredients
| Water | 2 2/3 Cup (16 tbs) | |
| Butter margarine | 1/4 Cup (16 tbs) | |
| 1 teaspoon salt, if desired | ||
| Milk | 1 Cup (16 tbs) | |
| 2 2/3 cups Mashed Potato Flakes | ||
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Pepper | 1/8 Teaspoon | |
| 9-oz. pkg. Frozen Chopped Spinach, thawed, well drained | ||
| 8-oz. carton dairy sour cream | ||
| 3-oz. pkg. cream cheese, softened | ||
| Eggs | 2 Small | |
| Cooked ham | 3 Cup (16 tbs), cubed | |
| Shredded Cheddar cheese | 4 Ounce | |
Directions
Heat oven to 350°F.
Butter 13x9-inch baking dish.
In large saucepan, combine water, margarine and salt; bring to a rolling boil.
Remove from heat.
Stir in milk and potato flakes with fork until potatoes are desired consistency.
Set aside.
In medium bowl, combine onion, pepper, spinach, sour cream, cream cheese and eggs; mix well.
Spread mixture into bottom of buttered dish.
Sprinkle ham over spinach mixture.
Top with hot mashed potatoes.
Cover with foil.
Bake at 350°F. for 35 to 40 minutes or until mixture just begins to bubble at edges.
Remove foil; sprinkle Cheddar cheese evenly over top.
Bake uncovered for an additional 3 to 5 minutes or until cheese is melted.
Let stand 10 minutes.
Butter 13x9-inch baking dish.
In large saucepan, combine water, margarine and salt; bring to a rolling boil.
Remove from heat.
Stir in milk and potato flakes with fork until potatoes are desired consistency.
Set aside.
In medium bowl, combine onion, pepper, spinach, sour cream, cream cheese and eggs; mix well.
Spread mixture into bottom of buttered dish.
Sprinkle ham over spinach mixture.
Top with hot mashed potatoes.
Cover with foil.
Bake at 350°F. for 35 to 40 minutes or until mixture just begins to bubble at edges.
Remove foil; sprinkle Cheddar cheese evenly over top.
Bake uncovered for an additional 3 to 5 minutes or until cheese is melted.
Let stand 10 minutes.
Chef
