Leftover ham 'in the style
of Florence'. Serve with angel hair pasta and garlic bread.
Florentine
Ham Casserole
- 2 cups fully-cooked ham,
cut into thin strips
1 (10-ounce) package frozen chopped spinach
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 large eggs, beaten
1/8 teaspoon ground oregano
1/8 teaspoon black pepper
1/2 cup shredded Mozzarella cheese (2 ounces)
- Cook frozen spinach according
to package directions; drain well. Set aside.
- In a small saucepan cook
mushrooms, onion and garlic in hot butter until tender but not
brown. Stir in flour and milk. Cook and stir over medium-low
heat 4 to 5 minutes or until thickened and bubbly. Gradually
stir about half of the hot mixture into beaten eggs; return all
to saucepan. Stir in ground oregano, pepper and nutmeg. Cook
and stir 2 to 3 minutes more. Stir in spinach and ham.
- Turn mixture into a greased
1 1/2-quart casserole; sprinkle shredded mozzarella cheese atop.
- Bake in a 350°F (175°C)
oven for 30 minutes or until heated through.
Serves 4.
Nutrition Facts: Calories
404 calories Protein 26 grams Fat 26 grams Sodium 1374 milligrams
Cholesterol 232 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
