After-the-Holidays Leftover Ham Casserole

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.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 538 Calories

Ingredients

• 1 cup milk
• ½ cup sliced almonds
• 3 tablespoons butter
• ¼ cup all-purpose flour
• ½ teaspoon ground black pepper
• 4 carrots, sliced
• 2 onions, chopped
• 2 cups chicken stock
• 2 cloves garlic, minced
• ½ teaspoon dry mustard
• ¼ cup freshly grated Parmesan cheese
• 4 stalks celery, sliced
• 1 cup shredded Edam cheese
• 1 small head cauliflower, separated into small florets
• 2 pounds fully cooked ham, cubed
• 1 cup whole wheat cracker crumbs

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 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.

Step 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.

Step 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.

Step 5

Combine cracker crumbs, Edam cheese, almonds, and Parmesan cheese. Sprinkle over casserole.

Step 6

Bake, uncovered, in the preheated oven for 30 to 40 minutes.