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 degree F.
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.
