Ham Florentine Casserole
Source of Recipe
from rdj
Ham Florentine Casserole
2 pounds Yukon gold or red potatoes
cooking spray
2 cups sliced mushrooms
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup fat-free, less-sodium chicken broth
1, 10 ounce package frozen chopped spinach,
...thawed, drained, and squeezed dry
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 cup chopped reduced-fat ham
2 1/2 cups 1% low-fat milk
2 Tablespoons all-purpose flour
4 large eggs, lightly beaten
1/2 cup (2 ounces) shredded Fontina cheese
2 Tablespoons grated Parmesan cheese
Place potatoes in a stockpot; cover with water (to 2 inches above
potatoes); bring to a boil. Cook 40 minutes or until tender. Drain.
Cool; peel and cut into 1/4 inch thick slices.
Heat a large nonstick skillet coated with cooking spray over medium
/high heat. Add mushrooms; saute 5 minutes. Add onion and garlic,
saute 3 minutes. Add broth; cook until evaporated. Stir in spinach,
1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Heat oven to 350 degrees F. Place half the potatoes in a single layer
on the bottom of an 11 x 7 inch (or a little larger) baking dish. Spoon
mushroom mixture over potatoes; sprinkle with ham. Layer remaining
potatoes over top.
Combine 1/2 teaspoon salt, 1/4 teaspoon black pepper, milk, flour,
and eggs. Pour over potatoes (dish will be full). Bake for 30 minutes.
Sprinkle with cheeses; bake an additional 20 minutes.
Makes 8 servings.
Nutritional info:
Calories 221 (26% from fat); Fat 6.4g (sat 3g,mono 1.9g,poly 0.6g);
Iron 1.8mg; Cholesterol 121mg; Calcium 205mg; Carbohydrate 29g;
Sodium 523mg; Protein 13g; Fiber 3.3g
Note:
I'd rather peel the potatoes first...then you won't have to scrub all
the dirt off and Then have to peel later anyway.
|
|
member logon
