Recipe by Tara
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.
Top Review by Lorac
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.
- 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
Directions See How It's Made
- 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.