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Easter Spinach and Ham Brunch Casserole

Thursday, January 01, 2004
12 servings
For the Casserole:
2 tbsp. butter
1/2 cup onion, minced
2 ribs celery, diced
1 cup low-fat cottage cheese
3/4 low-fat sour cream
10 oz. pkg. chopped spinach, thawed and drained
1 1/2 cups herb-seasoned stuffing mix
1/2 tsp. dry mustard
1 egg, beaten
1 1/2 lbs. thinly sliced cooked ham (about 12 slices)
Paprika, Green onions and Parsley for garnish

Cheese sauce:
1 tbsp. cornstarch
1 cup milk
2 tbsp. butter
1/4 tsp. salt
1/8 tsp. pepper
4 oz. sharp Cheddar cheese, shredded
For Cheese sauce, combine cornstarch and milk, stirring until smooth. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil for 1 minute.
Add the butter, salt, pepper and cheese and stir until smooth. Keep warm.
Yield: 1 1/4 cups.

For casserole, preheat oven to 350 degrees. Melt butter in a skillet and sauté onion and celery for 4 minutes. Combine cottage cheese and sour cream in a blender and process until smooth. In a medium-size bowl, combine the cottage cheese mixture with the onion and celery mixture, spinach, stuffing mix, dry mustard and egg and mix well. Spoon 1/4 cup of mixture on each slice of ham. Roll up and place seam side down in a lightly greased casserole dish. Pour approximately half of the cheese sauce on top and center of each ham roll. Cover with foil. Bake for 25 to 30 minutes. Top with remainder of warmed cheese sauce before serving. Serving suggestion: Top each roll with a Roma tomato slice and 2 inch pieces of steamed asparagus along with some fresh fruit.
Nutrition Facts:
Ken Oliver, "Cooking With Ken" E-mail: koliver@prudential-ok.com
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