Ham And Cauliflower Casserole

6
Servings
15m
Prep Time
30-45m
Cook Time
45m
Ready In


"This is a lovely recipe to use up leftover ham. You may get this ready in the morning and just pop it into the oven 30-45 minutes before dinner. I like to take a real short cut and use a can of Creanm of Mushroom soup - omit the butter flour & milk. Heat the soup undiluted add cheddar & sour cream (cottage cheese). Mix well and pour it over the other ingredients in the casserole. Sprinkle on the crumbs just before placing it in the oven."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (294.2 g)
  • Calories 301.3
  • Total Fat - 16.8 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 45 mg
  • Sodium - 1117 mg
  • Total Carbohydrate - 21.1 g
  • Dietary Fiber - 3.1 g
  • Sugars - 1.7 g
  • Protein - 17.8 g
  • Calcium - 254.7 mg
  • Iron - 1.6 mg
  • Vitamin C - 38.9 mg
  • Thiamin - 0.2 mg

Step 1

Mix togther the crisp cooked cauliflower, ham, peas and mushrooms, season with salt and pepper, place in a 3 quart casserole dish

Step 2

Melt the butter in a saucepan, over medium high heat, stir in the flour, add milk and stir, cook until the sauce has thickened

Step 3

Stir in the sour cream and cheddar, stir and cook until the cheese has melted and the sauce is smooth and a nice consistency

Step 4

Pour the sauce over the cauliflower ham mixture. You may now let this sit in the fridge until 45 minutes before dinner or sprinkle on the crumbs and proceed to put it uncovered in a preheated 375f oven Bake for 30-45 minutes or until it is heated through and nicely browned on top

Tips & Variations


No special items needed.

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