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Florentine Ham Casserole



Servings: 4
Prep Time: 20
Cook Time: 30
Prep Method: Bake


2   cups fully-cooked Cloverdale 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   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 4-5 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 2-3 minutes more. Stir in spinach and ham. Turn mixture into a 1 1/2-quart casserole; sprinkle shredded mozzarella cheese atop. Bake in a 350 degree F. oven for 30 minutes or until heated through.

Courtesy of Pork Board