Ham and Vegetable Roll-ups Recipe

5 1 2
Ham and Vegetable Roll-ups Recipe
Ham and Vegetable Roll-ups Recipe photo by Taste of Home
Publisher Photo

Ham and Vegetable Roll-ups Recipe

Read Reviews
5 1 2
Publisher Photo
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!
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

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

Directions

Mix the croutons with 1/4 cup butter; spread in bottom of 9-in. baking dish. Combine soup, mayonnaise and lemon juice. Spoon half of mixture over croutons; set remainder aside. Mix together spinach, yogurt/sour cream, onion and Worcestershire sauce. Spread spinach mixture on each ham slice. Place an asparagus spear on top; 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.
Originally published as Ham and Vegetable Roll-ups in Country Woman January/February 1990, p29

  • 2 cups seasoned croutons
  • 1/4 cup melted butter
  • 1 can (10-3/4 ounces) cream of chicken soup
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 package (10 ounces) frozen chopped spinach, drained
  • 1/3 cup plain yogurt or dairy sour cream
  • 1 teaspoon instant minced onion
  • 1 teaspoon Worcestershire sauce
  • 8 slices boiled ham, sliced thin
  • 8 spears fresh asparagus
  • 1/2 pound fresh mushrooms, sliced crosswise
  • 2 tablespoons butter
  1. Mix the croutons with 1/4 cup butter; spread in bottom of 9-in. baking dish. Combine soup, mayonnaise and lemon juice. Spoon half of mixture over croutons; set remainder aside. Mix together spinach, yogurt/sour cream, onion and Worcestershire sauce. Spread spinach mixture on each ham slice. Place an asparagus spear on top; 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.
Originally published as Ham and Vegetable Roll-ups in Country Woman January/February 1990, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHam and Vegetable Roll-ups

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jdh0731 User ID: 3723039 13361
Reviewed Mar. 18, 2014

"WOW!!!!!!!!! These little guys are awesome!!"

Loading Image