Cheesy Ham & Spinach Casserole Recipe

Ingredients

Main Ingredients

• 2 cups diced cooked ham
• 4 cups fresh baby spinach, roughly chopped
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 4 large eggs

Sauce & Custard

• 1 cup whole milk
• ½ cup heavy cream
• 2 tablespoons all‑purpose flour
• 2 tablespoons unsalted butter

Seasonings & Topping

• ½ teaspoon garlic powder
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• ½ cup panko breadcrumbs
• 1 tablespoon melted butter (for topping)

Instructions

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.

Adding the Crunchy Topping & Baking

1. Prepare the topping. In a small bowl, mix ½ cup panko breadcrumbs with 1 tablespoon melted butter until the crumbs are lightly coated. This will toast to a golden, buttery crust during baking.
2. Apply and bake. Sprinkle the breadcrumb mixture evenly over the casserole. Place the dish in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and the custard is set (a knife inserted should come out clean). The visual cue of bubbling edges signals perfect doneness.
3. Rest before serving. Remove the casserole from the oven and let it rest for 5–7 minutes. Resting allows the custard to firm up, making slicing clean and preserving the creamy interior.