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Cauliflower and Ham Casserole Recipe

Cauliflower and Ham Casserole Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:6 servings


  • 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. 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.
  • 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 at 350° for 20 minutes. Uncover and bake 5-10 minutes longer or until heated through. Yield: 6 servings.

Nutritional 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.

Reviews for Cauliflower and Ham Casserole

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hwalling User ID: 98494 272100
Reviewed Aug. 22, 2017

"This is good with cubed, cooked chicken, too. I used fresh mushrooms, sauteed them with fresh chopped onion, and added paprika, mustard powder, and fresh parsley to the sauce."

jeanemed User ID: 1512060 245524
Reviewed Mar. 16, 2016

"This is good, but I felt it needed a couple of changes. I added peppers as another recommended, instead of the mushrooms (next time I might leave out the peppers and pimentos). Also, I felt it needed more cheese sauce so I doubled it--big mistake. It was too soupy. Next time I'll do one and a half times the sauce. I didn't add salt, but instead added mustard powder, pepper and a couple of drops of hot pepper sauce. Next time I will add a little billion or soup base to the milk.

It is a good recipe that adapts well go changes."

Jandl61 User ID: 8680441 240650
Reviewed Dec. 30, 2015

"Excellent recipe. We added frozen peas for a little added color."

s_chanko User ID: 6864998 40734
Reviewed Sep. 16, 2012

"I would leave out the salt all together as the ham, saltines and the chesse all have salt in them. The recipe says Diabetic Friendly but I Found that is was not Heart Friendly."

HOGWriter User ID: 3126553 40401
Reviewed Jun. 6, 2012

"Our house is big on flavor, so I substituted about 1/4 C diced green pepper in place of the pimientos (sauteed them with onions in first step.) We also used low-salt saltines, Penzey's Northwoods seasoning in place of the salt, and a few healthy shakes of Durkee's Peppery Mustard grill creations seasoning for the pepper. It was 'delish!"

zoeboy User ID: 6452398 16776
Reviewed Jan. 22, 2012

"This was a very tasty and easy casserole to put together. I used 2 bags (16 oz each) of defrosted cauliflower. Microwaved about 4 minutes and drained before adding."

Pixie Mom User ID: 3610859 40733
Reviewed Sep. 17, 2011

"I like it very much"

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