Ingredients

1 can cream of celery soup
1 C. sour cream
2 Tbsp. dijon mustard
1 C. quick cooking rice
1 (10 ounce.) package. frozen, chopped spinach
1 C. cottage cheese
2 eggs
1/2 C. onion, finely chopped
1/4 C. unsifted flour
18 slices (about 1 1/2 pound.) boiled ham
parsley buttered bread crumbs
paprika

Cooking Instructions

Thaw spinach; press together with paper towels. In a small bowl mix soup, sour cream and mustard. In a medium bowl combine 1/2 C. of the soup mixture, rice, spinach, cheese, eggs, onion and flour. Mix well. Place about 2 heaping Tbls. of spinach mixture on each ham slice. Roll up and place close together, seam-side down in 11 x 7- inch baking dish. Spoon the remaining soup mixture over the ham roll-ups. Top with crumbs and paprika. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Let stand 10 minutes before serving.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)