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 calories
carbohydrate: 23 g
cholesterol: 92.5 mg
fat: 36.1 g
fiber: 4.6 g
protein: 30.9 g
saturatedFat: 14.3 g
servingSize: -
sodium: 1976.5 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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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