Ham And Yam Casserole Recipe
Ingredients
1 pound boneless smoked ham, sliced 1/2 inch thick
2 tablespoons olive or vegetable oil
1/2 cupfrozen chopped onion, unthawed
1 package (10 ounces) frozen chopped spinach, thawed and drained
1/4 teaspoon black pepper
1 can (11 ounces) Cheddar cheese soup
1/2 cup low-fat or whole milk
1 can (1 pound 13 ounces) cut yams in light syrup, drained
1/4 cup dry bread crumbs
Directions
Preheat the oven to 400° F.
Saute the ham in the oil in a 12-inch skillet over moderate heat for 1 minute on each side; transfer to a plate.
Add the onion to the skillet and saute, stirring, for 1 minute.
Add the spinach and pepper and cook, stirring, for 1 minute.
Transfer the spinach mixture to an ungreased shallow 2-quart casserole and arrange the ham on top.
Add the soup and milk to the skillet and cook, stirring, over moderate heat for 1 to 2 minutes or until smooth.
Arrange the yams around the ham, then pour the soup mixture over all.
Sprinkle with the bread crumbs.
Bake, uncovered, for 15 minutes or until bubbling.
Transfer to the broiler and broil 4 inches from the heat for 2 minutes or until tipped with brown
Saute the ham in the oil in a 12-inch skillet over moderate heat for 1 minute on each side; transfer to a plate.
Add the onion to the skillet and saute, stirring, for 1 minute.
Add the spinach and pepper and cook, stirring, for 1 minute.
Transfer the spinach mixture to an ungreased shallow 2-quart casserole and arrange the ham on top.
Add the soup and milk to the skillet and cook, stirring, over moderate heat for 1 to 2 minutes or until smooth.
Arrange the yams around the ham, then pour the soup mixture over all.
Sprinkle with the bread crumbs.
Bake, uncovered, for 15 minutes or until bubbling.
Transfer to the broiler and broil 4 inches from the heat for 2 minutes or until tipped with brown
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