Florentine Ham Casserole
Leftover ham casserole 'in the style of Florence'. Serve with angel hair pasta and garlic bread.
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
- 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 preheated 350°F (175°C) oven for 30 minutes or until heated through.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 404 calories Protein 26 grams Fat 26 grams Sodium 1374 milligrams Cholesterol 232 milligrams.
Recipe provided courtesy of National Pork Board.