Creamy ham and spinach casserole

I’m still wading through the groceries I bought on the weekend. I really need to stop overbuying and planning meals ahead of my orders. That’s the danger of ordering online. There is still a bunch of asparagus to use up, and a container of broccoli and cauliflower. My freezer is pretty packed too. First world problems, right? I’m stocking up on food and meals for the next couple of months. That way if I’m sick, I don’t have to cook.

I love creamy based casseroles but it was too hot to turn on the oven. So to cook the ham, I decided to try a stove-top casserole and this turned out pretty great. If the weather had been cooler, I would have turned this into a pot pie. Maybe next month.

The great thing about casseroles is how versatile they are. Once you learn how to make a creamy roux or sauce, the rest is all about learning what vegetables go well together. You can add your own choice of spices and additional toppings like grated cheese or even some pasta. The sky is the limit with casseroles and that’s why I share these recipes often.

This recipe is fairly healthy and low maintenance. Forgive my pictures – I’ve dropped my phone one too many times and it doesn’t take good photos inside.


Ingredients

  • 2 cups of cooked ham – cut into small cubes
  • 2 cups of bell peppers cut into small cubes
  • 2 cups of mushrooms diced
  • 2 cups of fresh spinach
  • 1 cup of green or yellow onions
  • 1 teaspoon of minced garlic or use fresh cloves
  • 1 tablespoon of butter or olive oil
  • 1 can of cream of broccoli or mushroom soup
  • 1 cup of milk or half n half cream
  • Seasoning: black pepper, oregano, basil


Preparation

  • In a large skillet, melt the butter and add the onions, mushrooms and minced garlic. Let cook for about 2 minutes and stir well. Add in some seasoning to taste. Salt isn’t really needed as there is lots of salt in the cooked ham and soup. The spices I list here are ones I use in all my recipes.
  • Add in the ham and cook until slightly brown. Mix well.
  • Add in the bell peppers next – cook for about a minute.
  • Add in the can of soup and milk. Mix well with a heavy spoon.
  • Add in the spinach last as it will cook very quickly. Mix it in well with a heavy spoon and bring to a boil.
  • You will want to stir often during this process as the cream base can burn.
  • Lower the heat, cover and simmer for about 5 minutes. Stir occasionally.

If I had been smarter, I would have planned to have some pastry tarts on hand. These creamy casseroles are fantastic when mixed with pastry. You can use this as filling for a pot pie or mini tarts. To learn more about this – check out my asparagus pot pie recipe.

It looks better in real life!

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