Scalloped Potato, Mushroom and Ham Casserole Scalloped Potato, Mushroom and Ham Casserole

Author: Canadian Living

Economical ingredients, such as potatoes, spinach and ham, really stretch to make a satisfying casual meal for weekend entertaining.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2005



In saucepan of boiling salted water, cover and cook potatoes until tender when pierced with tip of knife, about 10 minutes. Drain and let cool.

Meanwhile, rinse spinach; shake off excess water. In large saucepan, cover and cook spinach over medium heat, with just the water clinging to leaves and stirring once, until wilted, about 3 minutes. Transfer to sieve; press out moisture.

Meanwhile, in large nonstick skillet, heat oil over medium-high heat; saut?ushrooms, onion, garlic, thyme, salt and pepper until golden and liquid is evaporated, about 8 minutes.

Sprinkle flour into skillet; cook, stirring, for 1 minute. Add stock, evaporated milk and mustard; cook over medium heat, stirring, until thickened, 10 minutes.

Cut potatoes into 1/8-inch (3 mm) thick slices. Arrange one-third of the potatoes in greased 11- x 7-inch (2 L) glass baking dish; top with half of the spinach. Repeat layers. Spread remaining potatoes over top. Sprinkle with ham. Evenly pour sauce over top. Sprinkle with Cheddar cheese and bread crumbs. (Make-ahead: Cover loosely and refrigerate for up to 4 hours; add 10 minutes to baking time.)

Bake on rimmed baking sheet in 350°F (180°C) oven until bubbly and top is golden and crisp,about 1 hour. Let stand for 10 minutes before serving.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1330 mg
  • Protein 26 g
  • Calories 323.0
  • Total fat 11 g
  • Cholesterol 50 mg
  • Saturated fat 5 g
  • Total carbohydrate 31 g


  • Iron 21.0
  • Folate 35.0
  • Calcium 29.0
  • Vitamin A 35.0
  • Vitamin C 25.0
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Scalloped Potato, Mushroom and Ham Casserole