Grandma's Ham Casserole
photo by Lori Mama
- Ready In:
- 1hr 5mins
- 1 medium cauliflower
- 4 tablespoons butter or 4 tablespoons margarine
- 1⁄3 cup all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1⁄2 cup sour cream
- 2 cups cubed cooked ham (the cubes shouldn't be too big)
- 1 (3 ounce) can sliced mushrooms, drained
- 1 cup soft breadcrumbs (grate bread or put in the food processor, any bread will work but I prefer a firmer one like Pepperi)
- 1 tablespoon cold butter or 1 tablespoon margarine
- Cut cauliflower into florets (about 3 cups). Cook in boiling salted water to cover 10 to 12 minutes, or until tender; drain and set aside.
- Melt 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until mixture begins to thicken. Lower heat to medium. Add cheese and sour cream, stirring until cheese melts. (Do not boil.).
- Stir cauliflower, ham and mushrooms into cheese sauce; pour into a 2-quart baking dish. Sprinkle breadcrumbs evenly over casserole. Cut 1 tablespoon butter into pieces and sprinkle evenly over breadcrumbs.
- Bake casserole, uncovered, at 350 degrees for 45 minutes.
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Thank you for sharing Grandma's recipe; it's terrific! I used fresh sliced mushrooms and sauteed them in the butter (along with some onion), then proceeded with the recipe as written. My cauliflower was on the larger side, so I had to add some extra milk. I can see where I'll be using this recipe a lot for leftover ham!
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Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.