Saturday, February 28, 2009

Stuffed Ham Rolls

This is an excellent breakfast for a crowd, especially served with a hash brown casserole

Serves: 12 people (2 ham rolls each)
2 cups sour cream
2 cups com bread stuffing
2 packages (10 ounces each) frozen, chopped spinach, thawed
24 slices thin deli sliced ham
cheese sauce (see recipe below)
shredded/grated Parmesan cheese

Cheese Sauce:
1/2 cup butter
1/2 cup flour
4 cups milk
1-2 cups grated Cheddar cheese

1 medium mixing bowl
1 medium saucepan (for cheese sauce)
1 large casserole dish (for baking ham rolls)
1 large serving dish

1. Cook spinach until thawed; drain.
2. Combine sour cream, stuffing and spinach; mix well. Spread a heaping tablespoon of spinach mixture on each ham slice.
3. Roll the ham slice and place seam side down in large casserole dish, leaving a
little space between every two rolls. You can use individual au gratin dishes, if you wish.
4. Cover the ham rolls with cheese sauce, being sure to cover all exposed ham to
avoid crisping the ham during baking.
5. Sprinkle with Parmesan cheese and paprika. Cover with aluminum foil.
6. Bake at 350 degrees F for 20 minutes covered, then an additional 10 minutes

Cheese Sauce:
Melt butter in saucepan. Add flour; blend well until smooth. Add milk 2 cups at a time and stir until thick. Add cheese and immediately remove from heat. Stir Until well blended and smooth.

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