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Ham and Vegetable Roll-ups

 Ham and Vegetable Roll-ups
My fiance and I like to hunt for wild asparagus come the spring. He's not much of a vegetable eater—but when I roll up these easy, nutritious appetizers, he can't get enough of them. The roll-ups are ideal for children too—they're a fun way to "disguise" vegetables they usually turn down!
4-6 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 2 cups seasoned croutons
  • 1/4 cup butter, melted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 package (10 ounces) frozen chopped spinach, drained
  • 1/3 cup plain yogurt or sour cream
  • 1 teaspoon dried minced onion
  • 1 teaspoon Worcestershire sauce
  • 8 slices boiled ham, sliced thin
  • 8 spears fresh asparagus
  • 1/2 pound sliced fresh mushrooms
  • 2 tablespoons cold butter

Directions

  • Combine the croutons and 1/4 cup butter; spread in a 9-in. square
  • baking dish. Combine soup, mayonnaise and lemon juice. Spoon half of
  • mixture over croutons; set remainder aside.
  • In a bowl, combine the spinach, yogurt, onion and Worcestershire
  • sauce; spread on ham slices. Top each with an asparagus spear; roll
  • up. Place rolls seam side down in baking dish; spoon remaining sauce
  • over top. Saute mushrooms in 2 tablespoons butter; sprinkle on top.
  • Bake at 350° for 25 minutes or until bubbly. Yield: 4-6
  • servings.