Fall Ham And Veggie Casserole
  • 1 pkg (10 oz) frozen chopped spinach, thawed
  • 4 eggs
  • 2 cups whole milk
  • ½ cup light mayonnaise (I used regular, no lite in our house)
  • 1 tbsp Dijon mustard
  • ½ teas kosher salt
  • ½ teas ground pepper (I used white pepper)
  • ½ teas onion powder (could have used a little more for us)
  • 20 oz ham steak, diced (I used about 8 oz for half the recipe and it was fine)
  • 3 cups shredded sharp cheddar cheese, divided
  • 2 medium carrots, grated (not specified on how large to grate so I used medium and it was worked fine)
  • 2 medium turnips (again I used medium grate)
  • 20 oz pkg refrigerated shredded potatoes (I used fresh potatoes here)
  1. Coat a 9 X 13 baking dish with cooking spray.
  2. Place the spinach in a stainer and squeeze out as much water as possible and set aside.
  3. In a large bowl, beat the eggs with the milk, mayo, mustard, salt, pepper and onion powder until smooth.
  4. Add the spinach to the egg mixture along with remaining veggies, ham and 2 cups of the cheese; pour into prepared pan.
  5. Sprinkle with remaining cheese*, cover and refrigerate for later use or bake immediately in a 350 degree oven for 45 to 60 minutes or until puffed and golden and a knife inserted in the center comes out clean.
  6. * I kept the cheese topping until the casserole was almost done and then topped it off just to melt the cheese.
Recipe by Cooking With Mama at http://cooking-with-mama.com/2014/08/19/fall-ham-and-veggie-casserole/