Second-time casserole

Yield: 6 servings

Measure Ingredient
¼ cup Butter or margarine
½ cup Onion,chopped
3 tablespoons Flour
1 teaspoon Salt
¼ teaspoon Tabasco pepper sauce
2 cups Milk
1 teaspoon Lemon juice
⅛ teaspoon Nutmeg
1 pack Spinach,chopped,frozen(10oz)
4 Potatoes,Idaho,baked/chilled
½ pounds Ham,cooked,chopped(1.5c)

1. Melt butter in a medium-size saucepan; add onion and cook until tender.

2. Blend in flour, ½ teaspoon salt and Tabasco sauce. 3. Stir in milk, stirring constantly, until mixture thickens and comes to a boil.

4. Remove from heat; stir in lemon juice, nutmeg and spinach. 5. Peel cooked potatoes; cut into ⅛-inch slices. 6. Place a layer of potatoes in a greased 2-quart casserole; sprinkle with ¼ teaspoon salt.

7. Sprinkle with half the ham and half the spinahc sauce. 8. Repeat with remaining potatoes, remaining ¼ teaspoon salt, ham and sauce.

9. Cover and bake in preheated 375'F. oven 45 minutes, or until heated through.

NOTE: To bake potatoes: Scrub, dry and prick with a fork. Bake in preheated 425'F. oven 55 to 65 minutes, or until soft. Chill before slicing.

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