Spinach & Egg Casserole Recipe
Ingredients
1 box (10 ounces) BIRDS EYE® frozen Chopped Spinach
1 can (15 ounces) Cheddar cheese soup
1 tablespoon mustard
1/2 pound deli ham, cut into 1/4 inch cubes
4 hard-boiled eggs, chopped or sliced
Directions
Preheat oven to 350°F.
In large saucepan, cook spinach according to package directions; drain well.
Stir in soup, mustard and ham.
Pour into 9x9-inch baking pan.
Top with eggs.
Bake 15 to 20 minutes or until heated through.
In large saucepan, cook spinach according to package directions; drain well.
Stir in soup, mustard and ham.
Pour into 9x9-inch baking pan.
Top with eggs.
Bake 15 to 20 minutes or until heated through.
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