A do-ahead dinner to make back-to-school smoother

July 15, 2014 at 2:15 a.m.


Start to finish: 1 hour, 20 minutes (20 minutes active)

Servings: 12• 10-ounce package frozen chopped spinach, thawed

• 4 eggs

• 2 cups whole milk

•  cup light mayonnaise

• 1 Tbsp. Dijon mustard

•  tsp. kosher salt

•  tsp. ground black pepper

•  tsp. onion powder

• 20-ounce ham steak, diced

• 3 cups shredded sharp cheddar cheese, divided

• 2 medium carrots, grated

• 2 medium turnips, grated

• 20-ounce package refrigerated shredded potatoes

Coat a 9-by-13-inch baking pan with cooking spray.

Place the spinach in a mesh strainer and squeeze out as much water as possible. Set aside.

In a large bowl, beat the eggs with the milk, mayonnaise, mustard, salt, pepper and onion powder until smooth. Stir in the squeezed spinach, ham, 2 cups of the cheese, the carrots, turnips and potatoes. Spoon the mixture into the prepared pan. Sprinkle the remaining 1 cup of cheese over the top of the casserole. At this point, the casserole can be covered and refrigerated for up to one day.

When ready to bake, heat the oven to 350 degrees. Bake for 45 to 60 minutes or until puffed and golden and a knife inserted at the center comes out clean. Serve warm.



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