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Cauliflower and Ham Casserole Recipe

Photo by: Taste of Home

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My mother made this recipe many times while I was growing up. I remember leaning on the table to watch her. Cooking has always been a hobby of mine, along with sewing and crafting.

This recipe is:

Healthy

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6 Servings
Prep: 20 min. Bake: 25 min.

Ingredients

1 tablespoon chopped onion
3 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
Pepper to taste
1 cup milk
1/2 cup shredded cheddar cheese
1 medium head cauliflower, cut into florets, cooked and drained
2 cups cubed fully cooked ham
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 jar (2 ounces) diced pimientos, drained
6 saltines, crumbled

Directions

In a saucepan over medium heat, saute chopped onion in 2 tablespoons of butter until tender. Stir in flour, salt and pepper until smooth. Gradually add milk; cook and stir for 2 minutes or until thick and bubbly.
Remove from the heat; stir in cheese until melted. Fold in cauliflower, ham, mushrooms and pimientos. Pour into a greased 2-qt. casserole.
In a small saucepan, brown cracker crumbs in remaining butter; sprinkle over casserole. Cover and bake at 350° for 20 minutes. Uncover and bake 5-10 minutes longer or until heated through. Yield: 6 servings.

Nutrition Facts: One serving (prepared with margarine, fat-free milk and lean ham and without salt) equals 209 calories, 12 g fat (0 saturated fat), 33 mg cholesterol, 942 mg sodium, 11 g carbohydrate, 0 fiber, 15 g protein. Diabetic Exchanges: 2 meat, 2 vegetable.

Cauliflower and Ham Casserole published in Country Extra January 1997, p51