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spinach and potatoe casserole

(1 rating)
Homemadehappiness avatar
Recipe by
Carolyn Parke
@Homemadehappiness
Idaho Falls, ID

I got this recipe from a co-worker several years ago. I changed a few of the original ingredients and added a few extras of my own. This is a great sunday side dish that can be made a day ahead and refridgerated. I love recipes that I can prepare ahead when I have company coming for dinner. It allows me to spend time visiting and not worrying about preparation of a meal.Plus this recipe is yummy!

►
(1 rating)
yield 8 -10
prep time 30 Min
cook time 2 Hr
method Bake

Ingredients For spinach and potatoe casserole

  • 8 lg
    russet potatoes
  • 1 1/2 stick
    butter, room temperature
  • 2 c
    onion, vadalia or spanish, minced
  • 2 c
    prosciutto, minced
  • 2 pkg
    spinach, frozen, chopped
  • 1/2 c
    parmesan cheese, grated
  • 1 c
    sour cream
  • 3/4 c
    milk, hot
  • salt and freshly ground pepper, to your own deired preference
  • 1 c
    swiss cheese, grated (i prefer baby swiss, but regular will work too)

How To Make spinach and potatoe casserole

  • 1
    Bake the potatoes in a 375 degree oven until tender. Set aside until cool enough to handle. When cool, cut the potatoes in halves length wise and scoop pulp into a mixing bowl.
  • 2
    Melt 1 stick of butter in a skillet. When the butter is melted, add the onions and saute until clear or soft (about 10 minutes).
  • 3
    Add prosciutto, and drained spinach to the onion mixture. Cook another 5 minutes.
  • 4
    Turn off heat and add parmesan cheese to the onion mixture. Stir till well blended.
  • 5
    Add 1/2 stick butter, hot milk, and sour cream to the potatoe pulp. Add salt and pepper to taste and mash well.
  • 6
    Stir in the onion/spinach mixture (combine well).
  • 7
    Pour mixture into a well greased/buttered baking dish (one that has a lid) and smooth the top.
  • 8
    Sprinkle the top lightly with salt and pepper. Scatter the grated cheese on top. Cover with a buttered baking lid and set aside till ready to bake If refridgerated, bring casserole to room temperature before baking).
  • 9
    Bake the covered casserole at 375 degrees for 30 minutes. Uncover and bake another 15 minutes. Remove from oveb and serve hot.
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