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Cauliflower and Ham Casserole

 Cauliflower and Ham Casserole
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.
6 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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:

2 of 2

Cauliflower and Ham Casserole (continued)

Directions (continued)

  • 6 servings.
Nutritional 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.