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 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 1½-quart casserole; sprinkle shredded mozzarella cheese atop.
Bake in a 350 degree F. oven for 30 minutes or until heated through.
Leftover ham "in the style of Florence". Serve with angel hair pasta and garlic bread.
Calories 367 calories; Protein 27 grams; Fat 23 grams; Sodium 1267 milligrams; Cholesterol 190 milligrams; Saturated Fat 12 grams; Carbohydrates 13 grams; Fiber 3 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com