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Aug 192014

Fall Ham And Veggie Casserole

The colors are awesome!

The colors are awesome!

As I mentioned last week, I am over ready for the cooler months of fall and when I saw this recipe in our newspaper written by Allson Ladman from the Associated Press, I knew right off the bat I had to try it. Disappointment was not an option as Kenny and I both really enjoyed the different root veggies combined with the ham and cheese. Another plus with the recipe was the fact that you can make it the night before and chill in the frig for up to one day, nice for those who work or have busy schedules. I did vary things a little bit such as using fresh potatoes versus store bought refrigerated pre-grated potatoes, yeah a little extra time in the kitchen but not enough to make me sad! I also had to cut the recipe in half as it made way too much for just the two of us and I still will have another dinner with it tonight. So if you have a lot of mouths to feed, I’m sure this recipe will serve you well as it is very tasty and filling at the same time. The recipe says it makes 12 servings and I think that can vary depending on who you’re feeding. You also get a great amount of proteins and veggies all in one dish. Of course I had to have some biscuits for my better half……………

The cheese..the ham..and all those veggies...Yummy!

The cheese..the ham..and all those veggies…Yummy!


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.


Come on fall, I’m ready, are you ready?………….. Enjoy!

Nov 212013

Turnips With Mixed Greens

Went shopping yesterday to beat the crowd, NOT! I guess with the all the good sales starting for Thanksgiving, everyone in their brother was thinking the same thing. I still have to pick up a few last minute things like my fresh turnips as I don’t like to keep them in the frig too long before I cook them and then there’s the room they take up. We’re fortunate here to have a lot of people selling them on the side of the road fresh from their gardens. I didn’t get much in for my fall garden and turnips was the one veggie I didn’t plant due to the idea that we were going up north for a vaca that didn’t happen, our loss on both accounts. With company coming, hopefully, I wanted to do a mixture of greens for dinner as our granddaughter’s boyfriend is a big lover of veggies and I want enough to send home with them along with a lot of leftovers to keep us from having too much to eat before we get tired of all the good food on the menu.

Will show ours on our Thanksgiving table!

Will show ours on our Thanksgiving table!


Turnips With Mixed Greens
  • 8 strips bacon
  • ½ lb fresh kale
  • ½ lb fresh turnip greens, center vein removed is too large
  • ½ lb fresh spinach
  • 2 cups small diced turnip root
  • ½ cup boiling water
  • 1-1/2 teas sea salt
  • ½ teas sugar
  • ¼ teas fresh ground pepper
  • Dash of cayenne (optional)
  1. Soak greens individually in warm water and rinse very well in cold water to remove any sand, especially from the turnips. Set the spinach aside.
  2. Cook bacon until crispy, drain and set aside reserving 3 tbsp of the drippings.
  3. Place drippings into a large saucepan, add the diced turnips first and top with the kale and turnip greens.
  4. Dissolve the salt and sugar in the boiling water, add the pepper and cayenne if using and pour over the greens.
  5. Cover and cook for 15 minutes over medium heat, adding extra water if need be, do not let water totally evaporate.
  6. Add the spinach and cook for an additional 5 minutes or until all greens are wilted and turnip root is tender.
  7. Drain and gently toss with bacon that has been crumbled.


Really looking forward to the big day…………enjoy!

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