Ham Spinach Mostaccioli Casserole Recipes

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HAM, SPINACH, AND MOSTACCIOLI CASSEROLE



Ham, Spinach, and Mostaccioli Casserole image

From Better Homes and Gardens, this is a great casserole, especially to feed a lot of people. It has a rich and creamy sauce, but works well using milk instead of cream too!

Provided by jswinks

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces ziti pasta or 8 ounces elbow macaroni
3 tablespoons margarine
3 medium onions, cut into thin wedges (about 3 cups) or 5 medium leeks, sliced (about 3 cups)
2 garlic cloves, minced
1/4 cup all-purpose flour
1/2 teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 1/2 cups light cream or 1 1/2 cups milk
1 1/2 cups chicken broth
1 1/2 cups cooked ham, cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained

Steps:

  • Cook pasta according to package. Drain and rinse.
  • In large saucepan melt margarine. Add onion or leeks and garlic. Cover and cook about 5 mins or till onions are tender, stirring occasionally.
  • Stir in flour, thyme, and pepper.
  • Add half and half, light cream, or milk and the chicken broth all at once.
  • Cook and stir til thick and bubbly. Cook and stir for 1 minute more.
  • Stir in pasta, ham, and spinach.
  • Spoon mixture into a 3 quart casserole.
  • Cover and bake 30-35 mins at 350 or until heated through. Let stand 5 minutes. Stir gently before serving.

HAM AND SPINACH PIE



Ham and Spinach Pie image

With the exception of the phyllo dough, which I always have on hand, this ham and spinach pie recipe is made entirely from Easter dinner leftovers. One of my neighbors traded me four freshly caught trout for a slice! -Teena Petrus, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

3 tablespoons butter, divided
1 medium onion, halved and sliced
8 ounces sliced fresh mushrooms
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 sheets phyllo dough (14x9 inches)
2 cups finely chopped fully cooked ham
1 cup shredded mozzarella cheese
3 large eggs, beaten
Optional: Salt and pepper to taste

Steps:

  • Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium heat. Add onion; cook and stir until transparent, 6-8 minutes. Add mushrooms and garlic; cook and stir until mushrooms are browned, about 6 minutes longer. Add spinach; cook until heated through., In a microwave, melt remaining butter; stir until smooth. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 3 additional phyllo sheets, brushing each layer. Transfer to a lightly greased 11x7-in. baking dish, letting ends extend up sides. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Layer dish with ham, cheese and spinach mixture; pour eggs over filling. If desired, sprinkle with salt and pepper. Top with remaining phyllo dough. Fold dough ends over filling; pinch edges to seal. Brush with remaining butter. Cut slits in the top. Bake until browned, 40-45 minutes. Cool 20 minutes before cutting.

Nutrition Facts : Calories 195 calories, Fat 11g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 633mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

HAM, SPINACH AND FONTINA (OR GRUYERE) STRATA



Ham, Spinach and Fontina (Or Gruyere) Strata image

A rich and delicious strata that would be a nice feature dish at a brunch. This can be assembled a day ahead. Just cover and refrigerate before baking. This is another recipe from the Best of Bridge ladies. They are legends from my home town. Enjoy!

Provided by Nif_H

Categories     < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 large baguette
1/4 cup butter, melted
2 tablespoons olive oil
2 medium onions, chopped
1 lb ham, cut into 1/2-inch cubes
4 large eggs
4 cups milk
1/4 teaspoon nutmeg, grated
salt & freshly ground black pepper
6 cups fresh spinach, coarsely chopped (about 2 bunches)
3/4 lb Fontina cheese or 3/4 lb gruyere cheese, grated

Steps:

  • Preheat broiler. Cut baguette diagnoally into 3/4" thick slices. Brush both sides with butter and toast on baking sheet 3" from heat until golden, about 30 seconds each side.
  • Heat oil in frying pan over medium-high heat. Add onions and stir until golden. Add ham and saute until lightly browned. Set aside.
  • In large bowl whisk together eggs, milk, salt, nutmeg and pepper. Add toasted bread and toss gently. Transfer saturated bread to shallow 3 quart casserole, slightly overlapping slices. Place spinach and ham mixture between slices. Pour remaining egg mixture over all.
  • Sprinkle cheese over strata, slightly lifting baguette slices with a spatula to allow cheese to fall between all slices. Preheat oven to 350°F Bake strata in middle of oven for 45 minutes to 1 hour, or until puffed and edges of bread are golden and eggs are set.

HAM & SPINACH CASSEROLE



Ham & Spinach Casserole image

This is down-home cooking at its best! Ham and veggies join forces with a creamy sauce and pretty topping to create a hearty meal-in-one. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

3 cups cubed fully cooked ham
1 package (16 ounces) frozen sliced carrots, thawed
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 package (10 ounces) frozen creamed spinach, thawed
1/4 cup water
1/4 teaspoon pepper
1/8 teaspoon salt
1 tube (4 ounces) refrigerated crescent rolls

Steps:

  • In a large skillet coated with cooking spray, cook ham over medium heat until lightly browned. Stir in the carrots, soup, spinach, water, pepper and salt; heat through. Pour into a greased 8-in. square baking dish., Unroll crescent dough; separate into 2 rectangles. Seal perforations. Cut each rectangle lengthwise into 4 strips; make a lattice crust. Bake at 375° until filling is bubbly and crust is golden brown, 18-22 minutes.

Nutrition Facts : Calories 376 calories, Fat 13g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 2334mg sodium, Carbohydrate 37g carbohydrate (11g sugars, Fiber 6g fiber), Protein 28g protein.

HAM,SPINACH AND POTATO CASSEROLE



Ham,spinach and Potato Casserole image

I got this recipe out of one of those checkout, small Betty Crocker cookbooks. I think it's delicious and a good way to use up leftover ham and mashed potatoes. The first 5 ingredients and instructions are there if you're going to make instant potatoes, but you can skip that and use leftover mashed potatoes instead.

Provided by arroz241_11561377

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

2 2/3 cups water
1/4 cup margarine or 1/4 cup butter
1 teaspoon salt, if desired
1 cup milk
2 2/3 cups instant potatoes
1/4 cup finely chopped onion
1/8 teaspoon ground pepper
9 ounces frozen chopped spinach, thawed and well drained
8 ounces sour cream
3 ounces cream cheese, softened
2 eggs
3 cups cubed cooked ham
4 ounces shredded cheddar cheese

Steps:

  • Heat oven to 350 degrees. Butter 13x9 inch baking dish. If using instant potatoes, make, following directions above, otherwise, heat leftover mashed potatoes, so they are spreadable.Set aside. In medium bowl, combine onion,pepper,spinach,sour cream,cream cheese and eggs; mix well.Spread this mixture into bottom of buttered dish.Sprinkle ham over spinach mixture, top with hot mashed potatoes. Cover with foil, and bake at 350 for 35 to 40,minutes, or until mixture begins to bubble at the edges. Remove foil, sprinkle with cheese evenly over the top. Bake uncovered for an additional 3-5 minutes or until cheese is melted. Let stand 10 minutes before cutting into.

Nutrition Facts : Calories 378.5, Fat 27.2, SaturatedFat 11.7, Cholesterol 129.6, Sodium 495.7, Carbohydrate 13.8, Fiber 2.2, Sugar 1.1, Protein 20.3

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