1 package (10 ounces) frozen chopped spinach, thawed
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2 cups whole milk
½ cup light mayonnaise
1 tablespoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon onion powder
20-ounce ham steak, diced
3 cups shredded sharp cheddar cheese, divided
2 medium carrots, grated
2 medium turnips, grated
1 package (20 ounces) 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 1 day.
When ready to bake, heat the oven to 350 degrees. Bake 45-60 minutes, or until puffed and golden and a knife inserted at the center comes out clean. Serve warm.
Nutrition values per serving: 380 calories, 20 g fat (8 g saturated), 25 g carbohydrates, 3 g fiber, 4 g sugar, 23 g protein, 1,090 mg sodium.
Alison Ladman for The Associated Press