Wednesday, October 26, 2011

Ham Fontinella



This is the first post for this site that sat in the "Draft" box for a good 10 months. Not because the recipe isn't good, it's that these photos are dated 12 days after my son was born....what was I doing whipping up casseroles in the baby fog? Hence, the paper plate backdrop for this recipe! Doesn't surprise me it took almost 10 months for me to get around to posting it!

I totally changed this from the original recipe. This version seemed a little easier to whip up in my world. Mozzarella was already in my frig, so that got used instead of the fontinella cheese. I'm sure the special cheese would have amped up flavor, so I'm not against giving this recipe another try using the correct cheese!

As for dinner time, this casserole went over well. Wasn't a huge success, but no one revolted.

In my internet wanderings for this post, I found a great article for 25 ways to use frozen spinach. I know I seem to have many boxes of this in my freezer after the holiday sales.

Ham Fontinella
recipe adapted from Strawberry Cake

1 boxes long grain and wild rice mix (not the fast cook)
2 cups cubed ham
1/8 teaspoon garlic powder
1 cup grated fontinella cheese (I used mozzarella)
1/2 cup grated mozzarella
1/4 parmesan cheese
1/4 cup milk
10 oz box frozen chopped spinach, thawed and squeezed dry


Preheat oven 350 degrees. Prepare rice according to package directions. In a large mixing bowl, combine cooked rice, ham, garlic powder, cheeses, milk and spinach. Stir to combine well. Spread in an 8 x 8 inch greased baking dish. Bake at 350 degrees for 30 minutes or until bubbly.






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