Leftover Ham and Spinach Casserole
41 Comments
Posted:
03/29/18
Updated:
12/04/20
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Leftover Ham and Spinach Casserole ~ Delicious way to use your leftover ham up! This casserole is stuffed with spinach, ham, cheese and ziti noodles for a delicious dinner recipe! Perfect recipe to use leftover ham up!
This leftover ham and spinach casserole is hearty, comforting and delicious! In fact, it’s pretty much perfect. What isn’t to love about cheese and pasta? Add in ham and spinach and you have a home run. Do you struggle with what to do with leftover ham? I’m one of those people that always makes way to much food when entertaining and them I’m left with leftovers! A few of my other favorite leftover ham recipes include Ham Bone Soup , Ham & Cheddar Quiche Cups , Ham Salad , Ham & Green Bean Casserole , or One Pot Ham & Penne Skillet !
Ingredients Needed to Make Ham and Spinach Casserole Recipe
- Ziti
- Butter
- All-purpose flour
- Milk
- Extra sharp white cheddar cheese
- Parmesan cheese
- Garlic powder
- Pepper
- Ham
- Frozen chopped spinach
Another quick tip when you have ham that is leftover at the holidays is to dice it up and freeze it for omelets , egg muffin cups etc. I sometimes even double this Ham and Spinach Casserole and then freeze one of them for later.
I know I never complain when I have a casserole in the freezer for those busy nights! So handy!
How Do I Make Ham and Spinach Casserole?
- Preheat oven to 375 degrees. Spray a 9” x 13” baking dish with non-stick spray.
- Prepare ziti according to package directions. Rinse and set aside.
- In a saucepan melt butter. Whisk in flour until smooth and gradually add milk. Bring to a boil and cook for 2 minutes while stirring until thickened. Reduce heat and stir in cheeses, garlic powder and pepper. Cook and stir until cheese is melted.
- Add ziti to cheese sauce. Stir in ham and spinach. Transfer to prepared baking dish. Baked, uncovered, for 20-25 minutes or until heated through.
My family isn’t a huge fan of spinach. I think it’s stuck in my husband’s brain from being a child, so I gifted this to my parents.
Let’s just say they RAVED about it. In fact my Dad told my Mom it was better than her recipe. Apparently she had just made something very similar.
Sorry, Mom! Although she wasn’t mad, she was just glad for the reprieve from cooking a few meals!
Tips for Making Ham and Spinach Casserole!
- Do you have spinach haters? Makes sure the spinach is chopped nice and small to sneak it by them
- If they really hate spinach just swap it out for peas or another vegetable
- Leftover casserole? Add a little milk if it gets dried out and it will get nice and cheesy again!
- Freezer friendly!
- Divide into two 8” x 8” baking dishes and freeze one or freeze an entire 9” x 13” casserole dish
Tools Needed to Make Leftover Ham and Spinach Casserole!
Complete this meal with these recipes!
Make sure you use up that leftover ham with this delicious Ham and Spinach Casserole!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Leftover Ham and Spinach Casserole
Spinach Ham & Cheese Pasta Casserole ~ Delicious way to use your leftover ham up! This casserole is stuffed with spinach, ham, cheese and ziti noodles for a delicious dinner recipe!
Ingredients
- 16 oz ziti
- 1/4 c. butter cubed
- 1/4 c. all-purpose flour
- 2 c. 2% milk
- 2 c. shredded extra sharp white cheddar cheese
- 1/4 c. grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp pepper
- 3 c. cubed fully cooked ham
- 10 oz frozen chopped spinach thawed and squeezed dry
Instructions
-
Preheat oven to 375 degrees. Spray a 9'' x 13'' baking dish with non-stick spray.
-
Prepare ziti according to package directions. Rinse and set aside.
-
In a saucepan melt butter. Whisk in flour until smooth and gradually add milk. Bring to a boil and cook for 2 minutes while stirring until thickened. Reduce heat and stir in cheeses, garlic powder and pepper. Cook and stir until cheese is melted.
-
Add ziti to cheese sauce. Stir in ham and spinach. Transfer to prepared baking dish. Baked, uncovered, for 20-25 minutes or until heated through.
Nutrition Information
Calories:
929
kcal
(46%)
,
Carbohydrates:
73
g
(24%)
,
Protein:
59
g
(118%)
,
Fat:
44
g
(68%)
,
Saturated Fat:
24
g
(150%)
,
Cholesterol:
182
mg
(61%)
,
Sodium:
2330
mg
(101%)
,
Fiber:
4
g
(17%)
,
Sugar:
8
g
(9%)
Jen S says
Can you make ahead?
Courtney says
I don’t see why not!
Linda says
I made this last night and my husband loved it. Said it was a make again.
Courtney says
Awesome! Always great when the husband loves a new recipe. Thanks for sharing!
Bernie says
I suspected it might be a little bland and for me, it was. I made it as per the recipe, but dress it up with fried onions, tomatoes, etc, (Like some people did- see other comments.) and this would be a 5 star.
Pam says
Delicious!
We put half in the freezer for later so I’m wondering…do you have defrost and reheating instructions?
Julie Evink says
I would defrost it overnight in the refrigerator. Then bake 35-45 minutes, if it starts to brown to much cover with foil.
Patricia Butler says
How does the recipe change if you want to use fresh spinach instead of frozen?
Julie Evink says
It shouldn’t change at all.
Charlene says
Absolutely delicious and so easy too!
Julie Evink says
Great to hear Charlene!!