Ham And Cauliflower Casserole
"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."
Ingredients
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 by Step Method
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
No special items needed.