Cauliflower and Ham Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
1 tablespoon chopped onion |
3 tablespoons butter, divided |
2 tablespoons king arthur unbleached 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 |
Directions:
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.
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