Best Cauliflower Poblano And Ham Gratin Recipes

CAULIFLOWER, POBLANO AND HAM GRATIN

Cauliflower, Poblano and Ham Gratin image

Fresh roasted poblano chiles give this rice dish a robust flavor.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 bag (24 oz) Value Size frozen cauliflower & three cheese sauce
1 box (10 oz) frozen prepared rice
6 tablespoons butter
1 medium onion, finely chopped (1/2 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon ground mustard
1 cup milk
2 cups chopped fully cooked ham
2 large poblano chiles, roasted, stemmed, peeled, seeded, sliced
1/2 cup Progresso™ plain panko crispy bread crumbs

Steps:

Heat oven to 350°F. Spray 2 1/2-quart shallow casserole with cooking spray. Cook frozen cauliflower as directed on bag. Cook frozen rice as directed on package. Set aside.
In 4-quart saucepan, melt 3 tablespoons of the butter. Cook onion in butter about 4 minutes, stirring occasionally, until softened. Stir in flour and mustard with whisk; cook about 1 minute. Slowly stir in milk. Cook and stir until bubbly and slightly thickened. Stir in cooked cauliflower, ham and chile slices. Spoon into casserole.
In small microwavable bowl, microwave remaining 3 tablespoons butter uncovered on High about 1 minute or until melted; stir in bread crumbs. Sprinkle over vegetable mixture in casserole.
Bake 25 to 30 minutes or until bubbly around edge. Let stand 5 minutes before serving.

Nutrition Facts : Calories 370, Carbohydrate 33 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 6 g, TransFat 1/2 g

CAULIFLOWER, POBLANO AND HAM GRATIN

Cauliflower, Poblano and Ham Gratin image

Fresh roasted poblano chiles give this rice dish a robust flavor.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1 bag (24 oz) Green Giant® Valley Fresh Steamers® Value Size frozen cauliflower & three cheese sauce
1 box (10 oz) frozen prepared rice
6 tablespoons butter
1 medium onion, finely chopped (1/2 cup)
3 tablespoons Gold Medal® all-purpose flour
1 teaspoon ground mustard
1 cup milk
2 cups chopped fully cooked ham
2 large poblano chiles, roasted, stemmed, peeled, seeded, sliced
1/2 cup Progresso® plain panko crispy bread crumbs

Steps:

Heat oven to 350°F. Spray 2 1/2-quart shallow casserole with cooking spray. Cook frozen cauliflower as directed on bag. Cook frozen rice as directed on package. Set aside.
In 4-quart saucepan, melt 3 tablespoons of the butter. Cook onion in butter about 4 minutes, stirring occasionally, until softened. Stir in flour and mustard with whisk; cook about 1 minute. Slowly stir in milk. Cook and stir until bubbly and slightly thickened. Stir in cooked cauliflower, ham and chile slices. Spoon into casserole.
In small microwavable bowl, microwave remaining 3 tablespoons butter uncovered on High about 1 minute or until melted; stir in bread crumbs. Sprinkle over vegetable mixture in casserole.
Bake 25 to 30 minutes or until bubbly around edge. Let stand 5 minutes before serving.