Cheesy Ham & Spinach Casserole Recipe

Begin by preheating your oven to 375°F (190°C). While the oven warms, dice the ham into bite‑size cubes and set aside. Rinse the spinach, shake off excess water, and roughly chop. Grate both cheeses if they aren’t pre‑shredded. This prep stage ensures everything is ready for quick assembly, keeping the cooking process smooth and stress‑free.

Making the Cheese Sauce

1. Build the roux. Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Once foamy, whisk in 2 tablespoons all‑purpose flour and cook for 1–2 minutes, stirring constantly, until the mixture turns a light golden color. This eliminates the raw flour taste and creates a silky base for the sauce.
2. Incorporate dairy. Gradually whisk in 1 cup whole milk followed by ½ cup heavy cream. Continue whisking until the mixture thickens and coats the back of a spoon, about 4–5 minutes. The gradual addition prevents lumps and ensures a smooth custard.
3. Season and melt cheese. Stir in ½ teaspoon garlic powder, ¼ teaspoon ground nutmeg, salt, and pepper. Reduce heat to low and fold in 1 cup shredded sharp cheddar and 1 cup shredded mozzarella until fully melted and glossy. This step creates the signature cheesy richness.
4. Combine eggs. In a separate bowl, whisk 4 large eggs lightly. Temper the eggs by slowly adding a couple of spoonfuls of the hot sauce, whisking constantly, then pour the tempered eggs back into the saucepan. This prevents curdling and yields a custard that sets perfectly when baked.