2 cans cream of mushroom soup
1 pt. sour cream
1 pkg. frozen chopped spinach
2 c. fine curd cottage cheese
2 eggs, slightly beaten
1/2 c. chopped green onion
1 tsp. dry mustard
5 lb. canned ham, sliced

Combine soup and 1/2 cup sour cream. Set aside for sauce. Cook spinach and drain. Combine remaining 1 1/2 cup sour cream, cottage cheese, beaten eggs, spinach, onion and mustard. Mix well. Spoon 2 tablespoon of filling in each slice of ham. Roll up ham and place seam down in shallow greased baking dish. Cover with soup and sour cream sauce. Bake at 350 degrees for 30 minutes. Serves 12 to 24.

May be made ahead. Place in baking dish. Cover with foil. Refrigerate. Bake 40 minutes.