Spinach, Broccoli, and Ham Casserole

This is another one of those Paula Deen recipes out of my magazine.  I made it one night when Genevieve was spending the night and she said it was very yummy (although she picked out the spinach). Geoffrey, Dad, and I also liked it a lot too.  I say any recipe one of the kids likes has got to be a keeper.  It's also pretty fast and easy.  I think it would be just as good made with chicken too.


Serves: 6-8

3 Tblsp. butter
2 cloves garlic, minced
3 Tblsp. flour
1 (14.5 oz.) can chicken broth
1/2 tsp. salt
pepper to taste
1 (10 3/4 oz.) cream of mushroom soup (you can use low-fat if you like)
1 c. low fat sour cream
1 (14 oz.) pkg. frozen broccoli florets, cooked according to pkg. directions
2 c. chopped cooked ham (or chicken)
1 (6 oz.) pkg. fresh baby spinach
1/2 (16 oz.) pkg. egg noodles cooked according to pkg. directions
3/4 c. crushed baked potato chips (I used panko)

Preheat oven to 350 degrees.  Spray an 11x7 inch baking dish with nonstick cooking spray. 
In a large skillet, melt butter over medium-high heat.  Add garlic; cook for 1 minute, stirring constantly.  Whisk in flour and cook for 2 minutes whisking constantly.  Stir in broth, salt, and pepper; cook for 5 to 6 minutes or until slightly thickened.  Add soup and sour cream; stirring until smooth.  Add broccoli, ham, and spinach; cook for 2 to 3 minutes or until spinach is wilted.
Remove from heat and stir in cooked egg noodles.  Spoon mixture evenly into prepared baking dish.  Sprinkle evenly with potato chips (or panko).  Bake for 25 to 30 minutes or until hot and bubbly; serve immediately.