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Sue's Country Ham and Swiss Florentine

Sue's Country Ham and Swiss Florentine

Sue's Country Ham and Swiss Florentine

Submitted by: Susan Courtney

Serving Size: 4-6

Ingredients
Quantity
rye bread
6 to 8 slices
horseradish mustard
4 tablespoons
ham, low fat, chopped
8 ounces
swiss cheese, shredded
4 ounces
tomato, chopped
3/4 cups
green onion, chopped
1/4 cups
eggs
8
milk, skim or 2%
5 cups
ground mustard
1 1/2 teaspoons
butter
6 tablespoons
flour
4 tablespoons
spinach, fresh, chopped
3 cups

Directions

Preheat oven to 350F.

Grease 8x8 inch baking pan with olive oil.

Spread 2 tablespoons of mustard on one side of enough slices of rye bread to cover the bottom of the baking pan. Repeat on an equal number of rye slices to form a top layer. Place first layer of bread in the pan, mustard-side up. Cover the layer of bread with ham, cheese, tomato (reserve 2 tablespoons for garnish), and onion. Place remaining bread mustard-side down on the layers. Beat together eggs, 2½ cups milk, and ground mustard. Pour this over the ingredients layered in the pan. Place in oven and bake 1 hour or until set. Let the casserole cool while making the sauce.

For sauce, melt butter in 2 quart saucepan. Add flour and blend well. Gradually add 2½ cups milk and heat until thickened and bubbly. Add 2½ cups spinach and stir for 2 minutes. Serve on plates sprinkled with remaining spinach. Ladle desired amount of sauce over each portion and garnish with chopped tomato.

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