Description
This casserole is dee-licious! It’s listed as a brunch casserole, but I can totally imagine it being delicious for a rainy day supper with homemade wheat rolls.
Ingredients
- 1 bag (30 Oz. Size) Frozen, Shredded Hashbrowns
- 2 cups Cooked Ham Cubes
- 2 cups Shredded Swiss Cheese, Divided
- 2 cans (12 Oz. Size) Evaporated Milk
- 2 cans (10 Oz. Size) Cream Of Mushroom Soup
- 2 Tablespoons Dijon Or Yellow Mustard
- Salt And Garlic Powder, To Taste
- 1 teaspoon Ground Black Pepper
- 1 package (9 Oz. Size) Frozen, Chopped Spinach, Thawed And Squeezed Of Moisture (I Did Fresh, Steamed And Squeezed)
Preparation
Preheat oven to 400ºF. Grease a 9×13 casserole dish. Combine potatoes, ham, 1 cup cheese, evaporated milk, soup, mustard, salt, garlic powder and pepper in a large bowl. Pour half of the potato mixture into the baking dish. Sprinkle with spinach and top with remaining potato mixture. Sprinkle with remaining 1 cup cheese. Bake for 40-45 minutes or until heated through and lightly browned. Cool for 10 minutes before serving.
