Fruit Casserole Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large resealable plastic bag, combine spinach, cream cheese, berries, and strawberries. Seal bag and shake until coated. Place bag in freezer to chill.

Remove spinach leaves and any remaining liquid from freezer bag. In a small bowl, toss together strawberries and cream cheese until well coated. Transfer to large resealable plastic bag with slotted ends. Mix cream cheese and custard with plastic wrap.

Remove plastic wrap from bag. Pour spinach mixture into bag. Place sealable plastic bag in freezer to chill. Freeze 8 hours or overnight.

** Gently pack egg yolks into resealable plastic bag. Place egg yolk packet into freezer bag with slotted ends, seal bag and insert plastic bag into freezer bag.

Remove spinach leaves from freezer bag. Mix cream cheese and custard with plastic wrap. Place slices in freezer bag. Chill 4 hours or overnight.

Place ham in small, nonstick skillet. Cook over medium heat about 5 minutes or until brown. Remove ham and discard skin.

Place cornbread slices on bottom of greased 3-quart casserole dish.

Prepare squash and onion mixture according to package directions. Pour over spinach mixture or to cover.

Place ham on top of cornbread layer and spoon custard mixture over mixture. Top with bread slices and sandwich the top of the cornbread layer with ham. Place spoon of custard mixture over top of casserole.

Bake 8 hours or overnight.