spinach and potatoe casserole

Name: Spinach and Potatoe Casserole
Prep time: 30 min
Cook time: 2 h
Yield: 8
Cuisine: American
Ingredients: 8 large russet potatoes; 1 1/2 stick(s) butter, room temperature; 2 cup(s) onion, vadalia or spanish, minced; 2 cup(s) prosciutto, minced; 2 package(s) spinach, frozen, chopped; 1/2 cup(s) parmesan cheese, grated; 1 cup(s) sour cream; 3/4 cup(s) milk, hot; - salt and freshly ground pepper, to your own deired preference; 1 cup(s) swiss cheese, grated (i prefer baby swiss, but regular will work too)

(1 RATING)

39 Pinches

Carolyn Parke

Idaho Falls, ID

Updated on Sep 26, 2012

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!

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prep time 30 Min

cook time 2 Hr

method Bake

yield 8-10 serving(s)

Ingredients

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

How To Make spinach and potatoe casserole

Step 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.

Step 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).
Step 3

Add prosciutto, and drained spinach to the onion mixture. Cook another 5 minutes.
Step 4

Turn off heat and add parmesan cheese to the onion mixture. Stir till well blended.
Step 5

Add 1/2 stick butter, hot milk, and sour cream to the potatoe pulp. Add salt and pepper to taste and mash well.
Step 6

Stir in the onion/spinach mixture (combine well).
Step 7

Pour mixture into a well greased/buttered baking dish (one that has a lid) and smooth the top.
Step 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).
Step 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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