Easter Ham & Swiss Casserole

8 ounces rigatoni or tube shaped pasta
1 1/2-2 cups white sauce, or country gravy mix* (see note below)
1 package (10 oz.) frozen chopped spinach
2 cups shredded Swiss cheese
1 tablespoon Dijon mustard
1/2-1 teaspoon red pepper sauce, optional
2 cups cooked diced ham
4 hard cooked eggs, sliced

Preheat oven to 350 F

Cook pasta according to package directions. Drain and rinse with hot water. Set aside.

Prepare white sauce or use country gravy mix (see notes below).

Thaw spinach and combine with shredded cheese, white sauce or country gravy, mustard, and pepper sauce. Stir in diced ham and cooked pasta. Place in a 9×13 pan or a 2-quart shallow casserole. Cover and bake for 20-25 minutes, uncover and back 10 minutes longer or until hot and bubbly.

Garnish with sliced hard cooked eggs with paprika sprinkled on the eggs. Serves approximately 6


* Country gravy mix substitutes nicely in this recipe. Use 2 packages (2 oz. each) country gravy mix. Follow package directions to prepare using milk in place of water.

For the original recipe brochure “Eat Once, Cook Twice” email Utah Pork Producers at luarnold@webtv.net

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