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Ham & Cauliflower Casserole

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Ingredients

Adjust Servings:
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

Nutritional information

334.1
Calories
213 g
Calories From Fat
23.7 g
Total Fat
12.8 g
Saturated Fat
86.4 mg
Cholesterol
230.3 mg
Sodium
9.8 g
Carbs
2 g
Dietary Fiber
2.1 g
Sugars
21 g
Protein
221 g
Serving Size

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Ham & Cauliflower Casserole

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    The only changes I made were 1) added about 2 T of paprika for color and a bit of heat, and 2) used about 3/4 cup of pre-sauteed mushrooms because I had them and I was worried about the water released from cooking fresh mushrooms. The result was very good although due to waiting for a side dish to cook, I let the casserole go too long in the oven. Don't do that! At 35 minutes, the casserole was pretty hot (not bubbling) and the sauce was great. At 45 minutes, the sauce had broken and was runny. Don't overcook!. If it is hot, it is done. Take it out before the bechamel breaks and leaves you with ham and cauliflower soup. To be fair, the sauce did tighten up while it cooled, but too late for good serving.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Ham & Cauliflower Casserole,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,The only changes I made were 1) added about 2 T of paprika for color and a bit of heat, and 2) used about 3/4 cup of pre-sauteed mushrooms because I had them and I was worried about the water released from cooking fresh mushrooms. The result was very good although due to waiting for a side dish to cook, I let the casserole go too long in the oven. Don’t do that! At 35 minutes, the casserole was pretty hot (not bubbling) and the sauce was great. At 45 minutes, the sauce had broken and was runny. Don’t overcook!. If it is hot, it is done. Take it out before the bechamel breaks and leaves you with ham and cauliflower soup. To be fair, the sauce did tighten up while it cooled, but too late for good serving.,This was really good. Mine also came out very runny but used frozen veggies which I think caused the issue. It did tighten up after it sat for a while. The taste was fabulous and really a good low carb recipe.


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    Steps

    1
    Done

    Mix Cooked Cauliflower Ham and Mushrooms.

    2
    Done

    Season With Salt and Pepper.

    3
    Done

    Melt Butter in a Sauce Pan and Stir in the Flour.

    4
    Done

    Stir in the Milk and Cook Until It Has Thickened.

    5
    Done

    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.

    6
    Done

    Pour Sauce Over Top.

    7
    Done

    You Make Now Let This Sit in the Fridge Until 40 Minutes Before Dinner or Continue to the Finish- Preheat Oven to 350f.

    8
    Done

    Sprinkle With Crumbs.

    9
    Done

    Put in the Oven For 30-40 Minutes or Until Heated Through.

    Avatar Of Quinn Hughes

    Quinn Hughes

    BBQ guru known for his mastery of grilling and smoking meats to perfection.

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