This is why a do-ahead dinner can be a lifesaver as families get accustomed to their new routines. So we created this easy, kid-friendly ham and cheese casserole that can be prepped and refrigerated the night before, then just popped in the oven the next evening.
And here’s another bonus — the leftovers make a great breakfast the next day, too.
Easy overnight ham and cheese casserole
10 ounces frozen chopped spinach, thawed
2 cups whole milk
1/2 cup light mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
20 ounces ham steak, diced
3 cups shredded sharp cheddar cheese, divided
2 medium carrots, grated
2 medium turnips, grated
20 ounces 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 F. Bake for 45 to 60 minutes, or until puffed and golden and a knife inserted at the center comes out clean. Serve warm.
Nutrition information per serving: 380 calories; 180 calories from fat (47 percent of total calories); 20 g fat (8 g saturated; 0 g trans fats); 120 mg cholesterol; 25 g carbohydrate; 3 g fiber; 4 g sugar; 23 g protein; 1,090 mg sodium.
Start to finish: 1 hour 20 minutes (20 minutes active); Servings: 12
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