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    Florentine Ham Casserole


    Source of Recipe


    Aunt Saunny

    1 cup sliced fresh mushrooms
    1/4 cup chopped onion
    1 clove garlic, minced
    1/4 cup butter or margarine
    3 tablespoons all-purpose flour
    1 cup milk
    2 eggs, beaten
    1/8 teaspoon black pepper
    1/8 teaspoon ground oregano
    1/8 teaspoon nutmeg
    2 cups CURE 81 ham, cut into thin strips
    1 (10-ounce) pkg. frozen chopped spinach, thawed and drained
    1/2 cup shredded mozzarella cheese


    Heat oven to 350°F. In small saucepan, cook mushrooms, onion,
    and garlic in hot butter until tender. Stir in flour and milk.
    Cook and stir over medium-low heat, 4 to 5 minutes or until
    thickened and bubbly.

    Gradually stir abut half of the hot mushroom mixture into beaten
    eggs; return all to saucepan. Stir in black pepper, oregano, and
    nutmeg. Cook and stir 2 additional minutes. Stir in ham and
    spinach. Spoon into 1½-quart casserole. Sprinkle with cheese.

    Bake 30 minutes or until thoroughly heated.

    Makes 4 servings
 

 

 

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