AFTER-THE-HOLIDAYS LEFTOVER HAM CASSEROLE

After-the-Holidays Leftover Ham Casserole image

This is a delicious recipe to use up leftover ham after the Christmas or Easter holidays. The casserole freezes well and can be frozen for up to six weeks. To reheat, thaw first. I have substituted Cheddar cheese when I don't have Edam on hand, and it's still delicious.

Provided by Tammy

Time 1h25m

Yield 8

Number Of Ingredients 16

Ingredients

1 small head cauliflower, separated into small florets
4 carrots, sliced
4 stalks celery, sliced
3 tablespoons butter
2 onions, chopped
2 cloves garlic, minced
¼ cup all-purpose flour
½ teaspoon dry mustard
½ teaspoon ground black pepper
2 cups chicken stock
1 cup milk
2 pounds fully cooked ham, cubed
1 cup whole wheat cracker crumbs
1 cup shredded Edam cheese
½ cup sliced almonds
¼ cup freshly grated Parmesan cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Bring a large pot of salted water to a boil. Add cauliflower, carrots, and celery and cook until tender-crisp, about 7 minutes. Drain and set vegetables aside. Return pot to the stove.
Melt butter in the pot over medium heat. Add onion and garlic and cook until onions are softened, about 4 minutes. Stir in flour, mustard, and black pepper. Cook and stir for 1 minute.
Gradually stir chicken stock into the pot; bring to a boil. Reduce heat and simmer until thickened, about 2 minutes, stirring frequently. Stir in milk. Add ham, cauliflower, carrots, and celery. Spoon mixture into a shallow 10-cup casserole dish.
Combine cracker crumbs, Edam cheese, almonds, and Parmesan cheese. Sprinkle over casserole.
Bake, uncovered, in the preheated oven for 30 to 40 minutes.

Nutrition Facts : Calories 538.2 calories, Carbohydrate 23 g, Cholesterol 92.5 mg, Fat 36.1 g, Fiber 4.6 g, Protein 30.9 g, SaturatedFat 14.3 g, Sodium 1976.5 mg, Sugar 5.8 g