NOODLES WITH SPINACH AND HAM

1 package medium egg noodles (16-oz.)
1 1/2 pounds fresh spinach
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1 clove garlic, minced
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 cup half and half
Salt and freshly ground pepper to taste
1/8 teaspoon ground nutmeg
1/2 cup finely chopped proscuitto or cooked ham
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Cook noodles according to package directions; drain and set aside.

Remove stems from spinach; wash leaves thoroughly, and tear into small pieces. Cook spinach in a small amount of boiling water 3-4 minutes. Drain; place on paper towels, and squeeze until barely moist. Place spinach in a medium bowl; add lemon juice, stirring well; set aside.

Saute onion and garlic in 3 tablespoons butter in a large skillet until tender.

Add flour to skillet, stirring until smooth. Gradually add half and half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, pepper, and nutmeg. Add spinach, stirring well.

Pour spinach mixture over noodles; add proscuitto, and toss well. Place in a buttered 13x9x2-inch baking dish.

Combine bread crumbs and 2 tablespoons butter; sprinkle over casserole.

Cover and bake at 350 degrees F. for 20 minutes.

Servings: 8
Source: Calling All Cooks Two by Telephone Pioneers of America Alabama