Florentine Ham Casserole 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 black pepper 1/8 teaspoon ground oregano 1/8 teaspoon nutmeg 2 cups CURE 81 ham, cut into thin strips 1 (10-ounce) pkg. frozen chopped spinach, thawed and drained 1/2 cup shredded mozzarella cheese Heat oven to 350°F. 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 1½-quart casserole. Sprinkle with cheese. Bake 30 minutes or until thoroughly heated. Makes 4 servings Nutritional Information per Serving: Calories: 404, Fat: 26 g, Protein: 26 g, Cholesterol: 232 mg, Carbohydrates: 16 g, Sodium: 1,374 mg ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Hormel Foods.