Thursday, April 28, 2011

Spinach and Cheese Casserole

Another Easter leftover recipe.  The kids did not like the spinach part of this dish.  But the hubby and I found it "yummy" so the recipe is here to stay for easy reference when the kids are ready for spinach.

From the book "Casseroles"


1 box (10 oz) frozen chopped spinach
1 can (15 oz) Cheddar cheese soup
1 tablespoon mustard
1/2 pound deli ham, cut into 1/4 inch cubes
4 hard boiled eggs, chopped or sliced

As usual I forgot to buy an important ingredient (Cheddar cheese soup). So I made it. Scroll down to the next post  for recipe on the Cheddar cheese soup.


1.  Preheat oven to 350 degrees.

2.  In large saucepan, cook spinach according to package directions; drain well.

3.  Stir in soup, mustard and ham.

4.  Pour into 9x9 inch baking pan.  Top with eggs
4.  Bake 15 to 20 minutes or until heated through.

Sprinkle with paprika for added color before serving.

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