Ham And Yam Casserole
|Boneless smoked ham||1 Pound, sliced 1/2 inch thick|
|Olive oil/Vegetable oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs), unthawed|
|Frozen chopped spinach||10 Ounce, drained (1 Package)|
|Black pepper||1⁄4 Teaspoon|
|Cheddar cheese soup||11 Ounce (1 Can)|
|Low fat milk/Whole milk||1⁄2 Cup (8 tbs)|
|Canned cut yams in light syrup||29 Ounce, drained (One 1 Pound 13 Ounce Can)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
Preheat the oven to 400° F.
Saute the ham in the oil in a 12-inch skillet over moderate heat for 1 minute on each side; transfer to a plate.
Add the onion to the skillet and saute, stirring, for 1 minute.
Add the spinach and pepper and cook, stirring, for 1 minute.
Transfer the spinach mixture to an ungreased shallow 2-quart casserole and arrange the ham on top.
Add the soup and milk to the skillet and cook, stirring, over moderate heat for 1 to 2 minutes or until smooth.
Arrange the yams around the ham, then pour the soup mixture over all.
Sprinkle with the bread crumbs.
Bake, uncovered, for 15 minutes or until bubbling.
Transfer to the broiler and broil 4 inches from the heat for 2 minutes or until tipped with brown