Florentine Ham Casserole

Leftover ham "in the style of Florence". Serve with angel hair pasta and garlic bread.

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 1 1/2-quart casserole; sprinkle shredded mozzarella cheese atop.

Bake in a 350 degree F. oven for 30 minutes or until heated through.

Servings: 4
Source: National Pork Board