1 can cream of celery
1 c. sour cream
2 tbsp. Dijon mustard
1 c. quick cooking rice
1 pkg. frozen chopped spinach (drained well)
1 c. sm. cured cottage cheese
2 eggs
1/2 c. finely chopped onion
1/4 c. flour
18 slices boiled ham

In a small bowl, combine soup, sour cream and mustard. In a medium bowl, combine 1/2 c. soup mixture, rice, cheese, eggs, onion, spinach and flour; mix well. Place about 2 heaping spoonfuls on each slice of ham. Roll up and place, close together, seam down, in a baking dish. Spoon remaining soup mixture over rolls and bake at 325 degrees for 30 to 35 minutes.