1 can cream of celery soup
1 c. sour cream
2 tbsp. Dijon mustard
1 c. instant rice (cooked)
1 (10 oz.) pkg. frozen spinach, thawed
1 c. cottage cheese
1/2 c. chopped onion
1/4 c. flour
18-20 slices boiled ham (1 1/2 to 2 lb.)
Bread crumbs

Preheat oven to 350 degrees. In small bowl, mix soup, sour cream and mustard. In medium bowl, combine 1/2 cup soup mix, rice, spinach, cottage cheese, onion and flour. Mix. Place 2 tablespoons spinach mixture onto ham slices. Roll up and place close together, seam side down, in baking dish (9 x 13). Spoon remaining mixture over ham rolls. Top with bread crumbs. Bake uncovered for 30-35 minutes.