Second-Time Casserole
Submitted by crazyclimber
Layered leftover casserole with sliced baked potatoes, chopped ham, and a creamy spinach-nutmeg sauce. The smartest way to turn yesterday’s dinner into tonight’s comfort food.
YIELD
6 servingsPREP
45 minCOOK
1 hrsREADY
2 hrsGot leftover baked potatoes and some ham in the fridge? This casserole was built for exactly that situation.
Sliced baked potatoes get layered with chopped ham and a from-scratch spinach cream sauce brightened with lemon juice and a hint of nutmeg. A dash of hot sauce in the white sauce keeps things interesting without being spicy.
Forty-five minutes in the oven and it comes out bubbly and golden, the potatoes creamy underneath and slightly crisp on top.
It feeds six, uses up leftovers that might otherwise go to waste, and tastes like you planned it all along.
Kitchen Tips
- Chill the baked potatoes before slicing so they hold their shape and cut into clean, thin rounds.
- Thaw and squeeze the frozen spinach dry before adding it to the sauce. Excess water makes the whole casserole soggy.
- This casserole can be assembled ahead and refrigerated. Add 10 to 15 extra minutes of baking time if going straight from the fridge to the oven.
Ingredients
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.
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