Spinach & Egg Casserole
Pre-heat oven to 350 deg.
- 1 10-ouce box frozen chopped spinach
1 15-ouce can cheddar cheese soup
1 Tablespoon mustard
1/2 pound deli ham - cut into 1/4-inch cubes (optional)
4 hard-boiled eggs - sliced or chopped
In large saucepan, cook spinach according to package directions. Drain well.
Add soup, mustard and cubed ham.
Pour into 9 x 9-inch baking pan. Top with eggs.
Bake 15- 20 minutes or until heated through.
Suggestion: Cook eggs the day before and prepare with easy the next morning.
This breakfast casserole uses hard-boiled eggs that you can make in advance. The secret ingredient is cheddar cheese soup which makes it super cheesy.
Mr Breakfast would like to thank eaat4@aol for this recipe.
Recipe number 549. Submitted 9/14/2002.