Tuesday, December 1, 2009

Ham and Spinach Casserole

Some dishes don't photograph very well. I mean, I don't claim to be a food photographer by any means, but this didn't photograph that well. Anyway, it was very good. It brought back some childhood taste that I couldn't quite place. This would make a great brunch item, perfect for the holidays that are coming up! The girls asked for 3rds not even realizing that it was laced with SPINACH. Then again, that ingredient is probably the lone healthy thing in the dish...

Ham and Spinach Casserole

20-24 oz shredded potatoes (or about 5 smallish baking potatoes)
2 cups shredded cheese, divided
1 can cream of celery soup
1/2 onion diced small
1 stalk celery diced very small
8-10 oz diced ham
1 cup of sour cream
10 oz frozen spinach, thawed and drained
salt and pepper
1 egg (optional)

In a pot, saute the onions and celery until soft. Add soup, sour cream, 1 1/2 cups of cheese, spinach and ham. Stir very well. Add potatoes. (You can either use a grater, a food processor or buy pre-shredded potatoes.) Stir everything really well and pour into a greased baking dish. Top with remaining cheese and bake at 375 degrees for 45 minutes. Take out of the oven and break an egg on top and bake for an addtional 10-15 minutes or until the egg whites are cooked through and the yellow is still runny.

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