Second-Time Casserole
Yield
6 servingsPrep
45 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine |
|
| ½ | cup |
onions
chopped |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 2 | cups |
milk
|
|
| 1 | teaspoon |
lemon juice
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| 10 | ounces |
spinach
chopped, frozen |
|
| 4 | each |
potatoes
baked/chilled |
|
| ½ | pound |
ham
cooked, chopped (1.5 cups) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 118 | ml |
onions
chopped |
|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 473 | ml |
milk
|
|
| 5 | ml |
lemon juice
|
|
| 0.6 | ml |
nutmeg
|
|
| 289 | ml/g |
spinach
chopped, frozen |
|
| 4 | each |
potatoes
baked/chilled |
|
| 226.8 | g |
ham
cooked, chopped (1.5 cups) |
|
Directions
Melt butter in a medium-size saucepan; add onion and cook until tender.
Blend in flour, ½ teaspoon salt and hot sauce.
Stir in milk, stirring constantly, until mixture thickens and comes to a boil.
Remove from heat; stir in lemon juice, nutmeg and spinach.
Peel cooked potatoes; cut into ⅛ inch slices.
Place a layer of potatoes in a greased 2-quart casserole; sprinkle with ¼ teaspoon salt.
Sprinkle with half the ham and half the spinach sauce.
Repeat with remaining potatoes, remaining ¼ teaspoon salt, ham and sauce.
Cover and bake in preheated 375 degree F oven 45 minutes, or until heated through.
NOTE: To bake potatoes: Scrub, dry and prick with a fork.
Bake in preheated 425 degree F. oven 55 to 65 minutes, or until soft.
Chill before slicing.
