This week's recipe is submitted by Barb Petri of Minonk.

Cream Ham Casserole

1 Medium head Cauliflower
2 cups cubed cooked Ham
1 (3 oz.) can sliced mushrooms, drained
4 tablespoons butter or marg.
1/3 cup flour
1 cup milk
1 cup cubed sharp American Cheese
1/2 cup dairy sour cream
1 cup soft bread crumbs

Break cauliflower into buds, cook in boiling water until tender (10-20 min.), drain. In medium saucepan, melt 4 T. butter, stir in flour and milk for white sauce. Cook and stir until mixture thickens, and bubbles. Add cheese and sour cream to sauce, stir until cheese melts. Combine cauliflower, ham and mushrooms with sauce, pour into 2 qt. cassarole dish. Combine bread crumbs and 2 T. melted butter, sprinkle over top. Bake uncovered for 40 min (or until hot and bubbly) at 350 degrees.

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