Prep 20 mins
Cook 40 mins
This is from the Company's Coming Christmas Cookbook, it would be good with broccoli too. I have made it for a couple Christmas dinners with raves. Plus that way you get your ham with your turkey. If you don't have fresh ham get a slab of black forest ham from the deli 1 inch thick. If having for a big meal you can easily serve 10 as a small side. It can be made a day ahead and baked the next day. Can also be a meal.
- 4 cups cauliflower, broken in florets
- boiling water, to cover
- 2 cups cubed cooked ham
- 10 ounces canned mushrooms (saute fresh first) or 1 cup fresh mushrooms (saute fresh first)
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1 cup milk (I like 2% evaporated)
- 1 cup cubed sharp cheddar cheese
- 1⁄2 cup sour cream (low fat ok)
- 1⁄2 cup fresh breadcrumbs or 1⁄2 cup dried breadcrumbs
- Cook cauliflower in boiling water until tender crisp and drain.
- Add ham and mushrooms and mix well.
- Melt butter in saucepan, mix in flour and salt and gradually whisk in milk until it boils and thickens.
- Add cheese.
- Stir until melted, add sour cream and stir until smooth.
- Put cauliflower mixture in 3-quart casserole, pour sauce over top and sprinkle with crumbs Bake uncovered at 350°F for 30-40 minutes.
Very good! I made the recipe as directed using fresh sauteed mushrooms and Ritz cracker crumbs. I also doubled the sauce because it didn't look like there would be enough. The single dose of sauce probably would have been enough. We had a very saucy casserole.
Yummy, did not have any sour cream so left it out and still tasted good. Will add this to my Leftovers collection.
Made this to use up our Easter ham. Just delicious---something different than the usual noodles or potatoes in ham casseroles. Used mostly cauliflower with some broccoli for color. Don't care for canned mushrooms, so I used fresh. DH loved it. Thanks!