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Cauliflower and Ham Casserole

Total Time

Prep: 20 min. Bake: 25 min.


6 servings

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.


  • 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


  1. Preheat oven to 350°. 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 until thick and bubbly, 2 minutes.
  2. Remove from the heat; stir in cheese until melted. Fold in cauliflower, ham, mushrooms and pimientos. Pour into a greased 2-qt. casserole.
  3. In a small saucepan, brown cracker crumbs in remaining butter; sprinkle over casserole. Cover and bake 20 minutes. Uncover and bake until heated through, 5-10 minutes longer.

Nutrition Facts

1 each: 209 calories, 12g fat (0 saturated fat), 33mg cholesterol, 942mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 15g protein. Diabetic Exchanges: 2 meat, 2 vegetable.

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