After-the-Holidays Leftover Ham Casserole recipe
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Ingredients
- 1 small head cauliflower, separated into small florets 4 carrots, sliced 4 stalks celery, sliced 3 tablespoons butter 2 onions, chopped 2 cloves garlic, minced ¼ cup all-purpose flour ½ teaspoon dry mustard ½ teaspoon ground black pepper 2 cups chicken stock 1 cup milk 2 pounds fully cooked ham, cubed 1 cup whole wheat cracker crumbs 1 cup shredded Edam cheese ½ cup sliced almonds ¼ cup freshly grated Parmesan cheese
Nutrition Info
- 538.2 caloriescarbohydrate: 23 gcholesterol: 92.5 mgfat: 36.1 gfiber: 4.6 gprotein: 30.9 gsaturatedFat: 14.3 gservingSize: -sodium: 1976.5 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions After-the-Holidays Leftover Ham Casserole
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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.