Scalloped Cauliflower Ham Casserole Recipes

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CAULIFLOWER AU GRATIN



Cauliflower Au Gratin image

Cheesy cauliflower.

Provided by Amy Woessner

Categories     Side Dish     Vegetables     Cauliflower

Time 50m

Yield 6

Number Of Ingredients 8

1 head cauliflower, cut into florets
2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
1 cup milk
6 ounces shredded Cheddar cheese, divided
1 pinch ground black pepper
1 pinch ground nutmeg, or to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
  • Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
  • Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 10.6 g, Cholesterol 43.2 mg, Fat 14.2 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 9 g, Sodium 249.4 mg, Sugar 4.9 g

CAULIFLOWER HAM CASSEROLE



Cauliflower Ham Casserole image

Cauliflower replaces the potatoes in this comforting casserole, which I've been making for 30 years. Whenever we have leftover ham, my husband asks me to make this dish. -Sue Herlund, White Bear Lake, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

  • 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. , 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. , 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. , Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

Nutrition Facts : Calories 383 calories, Fat 25g fat (15g saturated fat), Cholesterol 95mg cholesterol, Sodium 1007mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.

SHELLS WITH CAULIFLOWER AND HAM



Shells with Cauliflower and Ham image

This Thanksgiving casserole recipe is a twist on regular mac and cheese - pasta shells and cauliflower with ham in a cheesy sauce. It makes a hearty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 13

7 cups small cauliflowerets (about 1 1/2 lb)
3/4 teaspoon salt
2 1/3 cups uncooked small pasta shells (about 8 oz)
1/4 cup Gold Medal™ all-purpose flour
3 cups 1% low-fat milk
2 cloves garlic, finely chopped
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1/2 cup grated Parmesan cheese
2 teaspoons Dijon mustard
1/4 teaspoon pepper
3/4 cup diced cooked extra-lean ham
2 slices (1 oz each) whole wheat bread, torn into quarters
2 teaspoons butter, melted

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 3-quart saucepan, heat 8 cups (2 quarts) water to boiling. Add cauliflower and 1/2 teaspoon of the salt; cook 4 minutes or until tender. Remove cauliflower with slotted spoon to large bowl. Heat cooking liquid to boiling. Add pasta; cook 6 minutes. Drain; add pasta to cauliflower.
  • In 2-quart saucepan, stir flour and milk with whisk. Add garlic; cook over medium-high heat about 8 minutes, stirring frequently, until thickened. Remove from heat; stir in cheeses, mustard, pepper and remaining 1/4 teaspoon salt. Pour cheese sauce over cauliflower mixture. Stir in ham. Spoon mixture into baking dish.
  • Place bread in food processor. Cover; process until coarse crumbs form. In small bowl, mix bread crumbs and butter; sprinkle over casserole. Bake uncovered 20 minutes or until lightly browned.

Nutrition Facts : Calories 310, Carbohydrate 40 g, Fat 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 760 mg

HAM & CAULIFLOWER CASSEROLE



Ham & Cauliflower Casserole image

You can get this ready in the morning and then finish it 30 minutes before dinner. I like to put in some frozen peas too for color Just put them in frozen before adding the sauce. Nice way to use up some of the left over ham

Provided by Bergy

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

4 cups cauliflower florets, steamed to tender crisp
2 cups cubed cooked ham
1 1/2 cups mushrooms, sliced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1 cup milk (2% is OK)
salt and pepper
1 cup aged cheddar cheese, grated
1/2 cup sour cream
1 tablespoon dry breadcrumbs
salt and pepper

Steps:

  • Mix cooked cauliflower ham and mushrooms.
  • Season with salt and pepper.
  • Melt butter in a sauce pan and stir in the flour.
  • Stir in the milk and cook until it has thickened.
  • Stir in the sour cream and cheese; stir until the cheese has melted and the sauce is smooth Put ham and cauliflower in to an ungreased 3 quart casserole dish.
  • Pour sauce over top.
  • You make now let this sit in the fridge until 40 minutes before dinner or continue to the finish- Preheat oven to 350°F.
  • Sprinkle with crumbs.
  • Put in the oven for 30-40 minutes or until heated through.

CHEESY HAM & CAULIFLOWER CASSEROLE



Cheesy Ham & Cauliflower Casserole image

The fire-roasted peppers and chipotle give this dish a slightly smoky bite. If you don't like the smoky flavor you can substitute ground cayenne for the chipotle and chopped pimentos or red bell peppers for the fire-roasted peppers.

Provided by Patty Mae

Categories     Ham

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 head cauliflower
2 tablespoons butter
1/4 cup finely chopped red onion
1/2 lb cooked ham, cut in 1/4-inch cubes
1/2 cup fire- roasted sweet peppers, chopped
1 (16 ounce) jar ragu double cheddar cheese sauce
4 ounces shredded sharp cheddar cheese
1/2 teaspoon ground chipotle chile pepper
salt & freshly ground black pepper, to taste

Steps:

  • Cut cauliflower into 1/2-inch pieces; steam or microwave until just tender. Drain in a colander and set aside.
  • Saute onion and cubed ham in butter in a large saucepan over medium-high heat until onions are translucent.
  • Stir in cheese sauce, fire-roasted peppers, and chipotle pepper and reduce heat to medium-low.
  • Cook, stirring occasionally, until sauce is heated through.
  • Add about half of the shredded cheddar and stir until melted. Repeat with the remaining cheddar.
  • Add salt and freshly-ground black pepper to taste.
  • Add cooked cauliflower to sauce and stir gently to distribute sauce evenly.
  • Pour into a buttered casserole dish and bake at 350°F for about 20 minutes or until bubbly.

Nutrition Facts : Calories 240.5, Fat 16.9, SaturatedFat 8.9, Cholesterol 65.5, Sodium 196.3, Carbohydrate 6.1, Fiber 2.5, Sugar 2.7, Protein 16.9

HAM & VEGGIE CASSEROLE



Ham & Veggie Casserole image

I've paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around the dinner rolls. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 package (16 ounces) frozen broccoli florets
1 package (16 ounces) frozen cauliflower
2 teaspoons plus 2 tablespoons butter, divided
1/4 cup seasoned bread crumbs
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
3/4 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1-1/2 cups cubed fully cooked ham (about 8 ounces)
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain., Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat., In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables., Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.

Nutrition Facts : Calories 420 calories, Fat 23g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 1233mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 6g fiber), Protein 28g protein.

SCALLOPED CAULIFLOWER & HAM CASSEROLE



Scalloped Cauliflower & Ham Casserole image

Here is what I did with our left over Spiral Ham from our Christmas Dinner. I turned it into a delicious tasting Cheesy Cauliflower & Ham Casserole dinner. This dish turned out so amazingly well that my husband could not stop eating it. Using cauliflower instead of potatoes was a great way to cut back on some of the carbs, plus...

Provided by Rose Mary Mogan

Categories     Casseroles

Time 1h40m

Number Of Ingredients 10

2 medium heads cauliflower
4 c cooked ham cubed or strips
1 bunch green onions, chopped
1 stick butter or less if desired
2/3 c all purpose flour
5 oz blue cheese, crumbles
4 c milk, i used 2%
1 1/2 tsp steak seasoning, (like montreal)
2 c sharp or mild cheddar shreds
2 c mozzarella cheese, shreds

Steps:

  • 1. Remove outer green portion from cauliflower heads and break into small flowerets. Wash, then cover with water and boil for about 10 -15 minutes, or tender as desired, then drain in colander , and set aside till needed.
  • 2. Spray a 9X13 size casserole dish with nonstick cooking spray and set aside till needed.
  • 3. These are the cheeses that I used, but you can use your favorites, or what ever you have on hand.
  • 4. Cut ham into desired size pieces or strips, and chop the green onions. Then sauté in a large skillet or pot till warm and heated through, about 5-10 minutes.
  • 5. Now add the cooked & drained cauliflower into the prepared 9X13 Casserole dish.
  • 6. Add the cooked ham & onion mixture on top of cauliflower, and set aside.
  • 7. Prepare the sauce by melting the butter in a large skillet or pot, then add in the flour and stir until it forms a paste, add in the steak seasoning & stir. Now slowly add in the milk, and whisk as you blend the flour mixture into the milk.
  • 8. Continue cooking and whisking until mixture thickens, and begins to coat the spoon. Now add in the Blue cheese, and stir until it begins to melt into sauce.
  • 9. Now pour about half of cheese sauce over ham & cauliflower, then top with half of the shredded cheese. The add the remaining cheese sauce, and top with the remaining cheese shreds.
  • 10. Place in preheated 350 degree F. oven and bake for about 35 minutes or until heated through and mixture is hot and bubbly. Alow to cool and come together for about 10 minutes before serving.
  • 11. This is all that was left. Need I say more. It was delicious.

CHEESY HAM AND CAULIFLOWER CASSEROLE



Cheesy Ham and Cauliflower Casserole image

Here's a delicious ham and cauliflower casserole that's super easy to prepare. It's the perfect way to repurpose leftover ham!

Provided by Lisa MarcAurele

Categories     Main Course

Time 55m

Number Of Ingredients 9

1 pound ham
16 oz bag frozen cauliflower (or mix with broccoli)
2 cups taco or cheddar cheese (shredded)
1 egg
1/2 cup almond milk
1/4 cup heavy cream
1 Tablespoon dried minced onion
1 teaspoon garlic powder
1/4 cup crushed pork rinds (optional)

Steps:

  • Preheat oven to 325F.
  • Microwave cauliflower 5 minutes.
  • Mix ham and cauliflower in 9x13 casserole dish.
  • Beat egg with milk, cream, dried onion and garlic powder.
  • Stir egg mixture into ham and cauliflower.
  • Reserve 1/2 cheese.
  • Mix remaining 1 1/2 cups cheese with other ingredients.
  • Top mixture with reserved cheese and crushed pork rinds, if desired.
  • Bake for 40 minutes.

Nutrition Facts : ServingSize 224 g, Calories 327 kcal, Carbohydrate 8.3 g, Protein 24.6 g, Fat 21.9 g, SaturatedFat 11.6 g, Cholesterol 117 mg, Sodium 870 mg, Fiber 3 g, Sugar 2.3 g

HAM AND CAULIFLOWER STEW



Ham and Cauliflower Stew image

Warm, filling, low carb, primal, made in the Instant Pot®. I served mine over shredded cabbage for nice crunch.

Provided by MONIQUEWS

Categories     Soups, Stews and Chili Recipes     Stews

Time 37m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, diced
1 carrot, chopped
4 cloves garlic, minced
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
1 dash ground black pepper
1 head cauliflower, broken into florets
3 cups diced ham
1 (14.5 ounce) can chicken broth
¼ cup coconut milk
1 (8 ounce) package Cheddar cheese, shredded

Steps:

  • Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) on the "Saute" setting. Add onion and carrot; cook and stir until onion is soft, 3 to 5 minutes. Stir in minced garlic, garlic powder, onion powder, salt, and pepper. Add cauliflower florets, ham, and chicken broth.
  • Seal pressure cooker and close the steam vent. Bring to high pressure according to manufacturer's instructions; cook for 2 minutes. Release pressure using the quick-release method according to manufacturer's instructions. Stir in coconut milk.
  • Garnish hot stew with Cheddar cheese.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 10.1 g, Cholesterol 78.5 mg, Fat 29.4 g, Fiber 3.3 g, Protein 24.7 g, SaturatedFat 14.5 g, Sodium 1525 mg, Sugar 4.3 g

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