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After-the-Holidays Leftover Ham Casserole

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"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."
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1 h 25 m servings 538
Original recipe yields 8 servings


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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Combine cracker crumbs, Edam cheese, almonds, and Parmesan cheese. Sprinkle over casserole.
  6. Bake, uncovered, in the preheated oven for 30 to 40 minutes.

Nutrition Facts

Per Serving: 538 calories; 36.1 23 30.9 92 1977 Full nutrition

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