This is a delicious recipe to use up leftover ham after the Christmas or Easter holidays. The casserole freezes well and can be frozen for up to six weeks. To reheat, thaw first. I have substituted Cheddar cheese when I don't have Edam on hand, and it's still delicious.

Tammy

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Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Bring a large pot of salted water to a boil. Add cauliflower, carrots, and celery and cook until tender-crisp, about 7 minutes. Drain and set vegetables aside. Return pot to the stove.

  • Melt butter in the pot over medium heat. Add onion and garlic and cook until onions are softened, about 4 minutes. Stir in flour, mustard, and black pepper. Cook and stir for 1 minute.

  • Gradually stir chicken stock into the pot; bring to a boil. Reduce heat and simmer until thickened, about 2 minutes, stirring frequently. Stir in milk. Add ham, cauliflower, carrots, and celery. Spoon mixture into a shallow 10-cup casserole dish.

  • Combine cracker crumbs, Edam cheese, almonds, and Parmesan cheese. Sprinkle over casserole.

  • Bake, uncovered, in the preheated oven for 30 to 40 minutes.

Nutrition Facts

538 calories; protein 30.9g 62% DV; carbohydrates 23g 7% DV; fat 36.1g 56% DV; cholesterol 92.5mg 31% DV; sodium 1976.5mg 79% DV. Full Nutrition
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