Recipe Summary test

serves 8 (serving size: 1/8 of casserole)


Ingredient Checklist


Instructions Checklist
  • 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; sauté 5 minutes. Add onion and garlic, sauté 3 minutes. Add broth; cook until evaporated. Stir in spinach, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • Preheat oven to 350°.

  • Place half the potatoes in a single layer on the bottom of an 11 x 7-inch 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 at 350° for 30 minutes. Sprinkle with cheeses; bake an additional 20 minutes.

Nutrition Facts

221 calories; calories from fat 26%; fat 6.4g; saturated fat 3g; mono fat 1.9g; poly fat 0.6g; protein 13g; carbohydrates 29g; fiber 3.3g; cholesterol 121mg; iron 1.8mg; sodium 523mg; calcium 205mg.