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Cauliflower Ham Casserole Recipe
Cauliflower Ham Casserole Recipe photo by Taste of Home
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Cauliflower Ham Casserole Recipe

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4.5 17 20
Publisher Photo
Cauliflower replaces the potatoes in this comforting casserole, which I’ve been making for 30 years. Whenever we have leftover ham, my husband asks me to make this dish. —Sue Herlund, White Bear Lake, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6 servings

Ingredients

  • 4 cups chopped fresh cauliflower
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 cups cubed fully cooked ham
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • TOPPING:
  • 1 cup soft bread crumbs
  • 1 tablespoon butter, melted

Nutritional Facts

1 each: 383 calories, 25g fat (15g saturated fat), 95mg cholesterol, 1007mg sodium, 20g carbohydrate (7g sugars, 3g fiber), 19g protein .

Directions

  1. Place cauliflower in a large saucepan; cover with 1 in. water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until tender.
  2. Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese and sour cream until melted.
  3. Drain cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms. Add cheese sauce and toss to coat. Transfer to a greased 2-qt. baking dish.
  4. Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 6 servings.
Originally published as Cauliflower Ham Casserole in Taste of Home December/January 2006, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer


Reviews for Cauliflower Ham Casserole

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
hkpepin 249962
Reviewed Jun. 30, 2016

"My husband doesn't like potatoes and I had, at my son's request, bought a head of purple cauliflower so when I saw this recipe, I decided to give it a shot. I didn’t have any sour cream so I used a little extra butter and milk instead. My husband and i both really wnjoyed this recipe and my daughter, who is usually leery of cauliflower, ate a healthy bowl for dinner as well. Telling her it was a bowl of purple and pink (ham) and adding a little feta and parmesan did help too.

But I would definitely do this again! Not a good weeknight meal if you're in a hurry, as this recipe ended up taking closer to 1.5 hours than the one hour listed on the recipe. A winner in my book."

MY REVIEW
hbaseley 243959
Reviewed Feb. 16, 2016

"I'm not a big cauliflower fan, but I thought I might enjoy it in this dish. I think it's a good recipe, but I probably won't make it again. I may try it using potatoes, since the cheese sauce was tasty and the recipe had a good balance of ingredients. I did use reduced fat sharp cheddar, light sour cream and fat free milk, and no one noticed. I also had to sub panko breadcrumbs, and we liked the topping. Since some people commented about it being watery, I returned the cauliflower back to the pot, after draining, to "dry" them for a minute or so, while stirring over medium-low heat."

MY REVIEW
mayun 230123
Reviewed Jul. 24, 2015

"My family and I loved it! Will surely make it again. Being A cheese lover, I added a little Velveeta and used French fried onion rings on top in place of bread crumbs."

MY REVIEW
katecrid47 224532
Reviewed Apr. 9, 2015

"This was really good! Mine was a bit watery also as mentioned before but still yummy."

MY REVIEW
jmkasprak 83115
Reviewed Jun. 10, 2014

"This is a good recipe if you're trying to cut back on your carbs since most ham casserole recipes contain potatoes. I sauteed finely chopped onions and red pepper in the butter for extra flavor and left out the canned mushrooms. This does NOT reheat well since the leftovers become watery."

MY REVIEW
katlaydee3 154717
Reviewed Feb. 23, 2014

"Excellent recipe! The only change I made was to leave out the mushrooms. I noticed it was somewhat watery, but since no one else mentioned this problem, I must have either not drained the cauliflower enough or didn't let it rest before eating. I served this with a Greek salad and asiago cheese dinner rolls."

MY REVIEW
Joscy 154716
Reviewed Mar. 10, 2013

"This would be a lovely dish to serve for Easter. Have made it a couple times, and will continue, but seemingly forgot about it."

MY REVIEW
HOGWriter 103320
Reviewed Jan. 2, 2013

"Definately a keeper. I added a 1/2 tsp Bavarian seasoning (by Penzeys with crushed brown mustard, rosemary, garlic, thyme, bay leaves & sage) to heighten the flavor. We loved it."

MY REVIEW
cribb73 83114
Reviewed Jun. 18, 2012

"I get requests for this recipe all the time. Even a friend of mine who swears she hates cauliflower goes back for seconds. I use fresh mushrooms and saute it in a little olive oil and butter instead of canned for better flavor. I add salt and pepper as it is not even listed in the ingredients. The salt content comes from the ham mostly so I'm surprised to read the reviews of others. My mom is on a salt restricted diet and even she gobbles this casserole up. This is a favorite of my house and I will continue making it for years to come!"

MY REVIEW
niagaracat 154714
Reviewed Apr. 16, 2012

"Nice and creamy. Bread crumb topping gave it a nice crunch."

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