HAM & CAULIFLOWER CASSEROLE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Ham & Cauliflower Casserole image

You can get this ready in the morning and then finish it 30 minutes before dinner. I like to put in some frozen peas too for color Just put them in frozen before adding the sauce. Nice way to use up some of the left over ham

Provided by Bergy

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

4 cups cauliflower florets, steamed to tender crisp
2 cups cubed cooked ham
1 1/2 cups mushrooms, sliced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1 cup milk (2% is OK)
salt and pepper
1 cup aged cheddar cheese, grated
1/2 cup sour cream
1 tablespoon dry breadcrumbs
salt and pepper

Steps:

  • Mix cooked cauliflower ham and mushrooms.
  • Season with salt and pepper.
  • Melt butter in a sauce pan and stir in the flour.
  • Stir in the milk and cook until it has thickened.
  • Stir in the sour cream and cheese; stir until the cheese has melted and the sauce is smooth Put ham and cauliflower in to an ungreased 3 quart casserole dish.
  • Pour sauce over top.
  • You make now let this sit in the fridge until 40 minutes before dinner or continue to the finish- Preheat oven to 350°F.
  • Sprinkle with crumbs.
  • Put in the oven for 30-40 minutes or until heated through.

There are no comments yet!