1 (10 1/2 oz.) can cream of celery soup
1 c. quick cooking rice
1 (8 oz.) container of small curd cottage cheese
1/2 c. finely chopped onions
1 1/2 lb. of ham (16 slices)
1 (8 oz.) sour cream
2 tsp. Dijon mustard
1 (10 oz.) frozen chopped spinach, thawed and dried
1/4 c. flour
Parsley
Buttered bread crumbs
Paprika

Press spinach on paper towel to dry. In medium bowl, combine 1/2 cup soup, continue with rice, spinach, cheese, eggs, mustard, onions and flour. Mix well. Place about 2 heaping tablespoons of spinach mixture on each ham slice. Roll up and place seam down in an 11 x 7 inch baking dish.

Spoon remaining soup mixture over ham rolls. Top with crumbs and paprika. Bake uncovered 30 to 35 minutes until hot. Let stand 10 minutes before serving. May prepare ahead. Serves 8.