Florentine Ham Casserole Recipe - Cooking Index
Florentine Ham Casserole Recipe - Cooking Index
| 1 cup | Sliced fresh mushrooms | |
| 1/4 cup | Chopped onion | |
| 1 | Garlic clove - minced | |
| 1/4 cup | Butter or margarine | |
| 3 tablespoons | All-purpose flour | |
| 1 cup | Milk | |
| 2 | Eggs - beaten | |
| 1/8 teaspoon | Freshly-ground black pepper | |
| 1/8 teaspoon | Ground oregano | |
| 1/8 teaspoon | Nutmeg | |
| 2 cups | Cure 81 ham - cut thin strips | |
| 1 x | Frozen chopped spinach - (10 oz) - thawed, drained | |
| 1/2 cup | Shredded mozzarella cheese |
Heat oven to 350 degrees. 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 1 1/2-quart casserole. Sprinkle with cheese.
Bake 30 minutes or until thoroughly heated.
This recipe yields 4 servings.
Nutritional Information per Serving: Calories: 404, Fat: 26 g, Protein: 26 g, Cholesterol: 232 mg, Carbohydrates: 16 g, Sodium: 1,374 mg.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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