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Cauliflower Ham Casserole

Ingredients

  • 4 cups chopped fresh cauliflower
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 2 cups 2% milk
  • 1 cup 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

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.

Nutrition Facts

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

Reviews

Average Rating:
  • annrms
    Oct 16, 2017

    I love this recipe! I first cooked the cauliflower to al dente. I topped it with Italian bread crumbs and only cooked it 25 minutes.

  • Marcia
    Dec 14, 2016

    This is an absolute favorite ... with a couple of minor changes to address the issues noted with the dish sometimes being watery. I replaced 1 cup of the milk and the mushrooms with a can of cream of mushroom soup for a creamy, cheesy side dish that has been a favorite at every covered dish event. Yummy!

  • hkpepin
    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.

  • hbaseley
    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.

  • mayun
    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.

  • katecrid47
    Apr 9, 2015

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

  • jmkasprak
    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.

  • katlaydee3
    Dec 31, 1969

    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.

  • Joscy
    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.

  • HOGWriter
    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.

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