1 can cream of celery soup
1 (8 oz.) container sour cream
2 tbsp. Dijon style mustard
1 c. quick cooking rice
10 oz. frozen, chopped spinach
8 oz. sm. curd cottage cheese
2 eggs
1/2 c. finely chopped onions
1/4 c. unsifted flour
18 slices ham
Bread crumbs
Paprika

In a small bowl mix cream of celery soup, sour cream and Dijon mustard. In a medium bowl mix: 1/2 cup of the soup mixture (above), rice, spinach (thawed and pressed dry with paper towels), cottage cheese, eggs, onion and flour.

Place about 2 heaping tablespoons of the spinach mixture on each ham slice. Roll up and place close together, seam side down, in an 11 x 7 inch baking dish. Spoon remaining soup mixture over ham rolls.

Top with bread crumbs and paprika (sprinkle for appearance). Bake at 350 degrees for 30-35 minutes or until hot. Let stand 10 minutes before serving.