Ham and Cauliflower Casserole

When you pull a bubbling, creamy dish of ham and cauliflower casserole out of the oven, even the fussiest eaters will come running to the table. The recipe draws inspiration from classic scalloped potatoes, but it’s lightened up, thanks to using vitamin-rich, low-carb cauliflower instead of spuds.

The mild-tasting cauliflower absorbs all the flavor of the rich, creamy sauce that tastes decadent made with milk and tangy sour cream. Savory morsels of ham make the casserole hearty enough to serve as a main dish for a speedy weeknight dinner, though many rave reviews note that it’s especially popular at potlucks.

Ingredients for Ham and Cauliflower Casserole

• Cauliflower: Low in calories and high in fiber, not to mention vitamin C, cauliflower is a super-healthy vegetable we should all try to eat more often. Its mild flavor and tender texture make it an excellent substitute for potatoes.
• Butter: Butter is the base of an easy homemade cream sauce, and it helps the bread crumbs brown in the oven.
• All-purpose flour: Flour thickens the sauce and makes it super smooth without adding fat.
• Milk: For a sauce that tastes rich and creamy, it’s surprisingly free of actual cream. Instead, we use 2% milk. You can swap in skim or full-fat, if you prefer.
• Cheddar cheese: Cheese and cauliflower are a match made in heaven. Cheddar that you shred yourself will melt even better than the bagged variety, which often contains anti-caking agents.
• Sour cream: Tangy sour cream adds acidity to the sauce, which keeps it from tasting heavy.
• Cooked ham: According to recipe creator Sue Herlund of White Bear Lake, Minnesota, this casserole is a great way to use up leftover ham. Simply cut it into bite-sized cubes.
• Jar of sliced mushrooms: For a shortcut to extra flavor, open a can of mushrooms. Be sure to drain them well so the casserole doesn’t get watery. For the mushroom-averse, the mushrooms are an easy skip.
• Soft bread crumbs: Soft bread crumbs are made from untoasted bread. You can make them at home by tearing a slice of bread into big pieces and pulsing the pieces in a food processor or blender until they are chopped into crumbs. You can also use store-bought bread crumbs or panko. Toss the crumbs in melted butter to add flavor and to ensure they brown nicely in the oven.

Directions

Step 1: Cook the cauliflower

Place the chopped cauliflower in a large saucepan. Cover with 1 inch of water. Bring to a boil, then reduce the heat. Cover and simmer for 5 to 10 minutes or until tender when pierced with a knife.

Step 2: Make the sauce

Meanwhile, in another large saucepan, melt the butter. Stir in the flour until smooth. Gradually add the milk, stirring continually. Bring to a boil, then cook and stir for two minutes or until the sauce thickens.

Remove from the heat. Stir in the cheese and sour cream until melted and combined well.

Step 3: Assemble the casserole

Drain the cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms. Add the cheese sauce and toss to coat. Transfer to a greased 2-quart baking dish.

Editor’s Tip: Drain the cauliflower very well so it doesn’t add too much liquid to the casserole. Some cooks even like to return the drained cauliflower to the empty pot and leave it on the heat for a minute to dry it thoroughly.

Step 4: Top with crumbs

In a small dish, combine the bread crumbs and butter. Sprinkle over the top of the casserole.

Step 5: Bake

Bake, uncovered, at 350°F for 40 to 45 minutes or until heated through and bubbling.

Editor’s Tip: If the crumbs darken too quickly, cover the dish with foil. Then, remove the foil for the last few minutes of baking.

Ham and Cauliflower Casserole Variations

• Add vegetables: Like most casseroles, this cheesy dish is delicious with extra vegetables. Cook minced onions or garlic with the butter for an extra-tasty sauce. Fresh mushrooms (omitting the canned mushrooms) would also be tasty cooked in the sauce. You can also stir cooked vegetables into the sauce along with the cauliflower. Consider sweet potatoes, butternut squash or diced bell peppers.
• Top with french-fried onions: Love an extra-crispy topping? Use french-fried onions instead of bread crumbs.
• Use cream of mushroom soup: Replace the milk and mushrooms with a can of cream of mushroom soup, one of our favorite shortcut ingredients. It’ll also yield a thicker sauce.
• Spice it up: Add kick to the sauce with a pinch of mustard, cayenne pepper or paprika. Dried herbs like rosemary, sage, thyme or bay leaves would also be delicious.
• Cut the fat: Use low-fat milk, sour cream and cheese for a lighter casserole.
• Swap the cheese: Use your favorite melting cheese. Some reviewers recommend Velveeta for extra-smooth texture, while extra-sharp cheddar or pepper Jack cheese would punch up the flavor.

How to Store Ham and Cauliflower Casserole

Store cauliflower ham casserole in the refrigerator. Cover the baking dish tightly with storage wrap or foil, or transfer leftovers to an airtight container. In the fridge, the casserole will keep for three to four days.

How should you reheat ham and cauliflower casserole?

For the best results, we suggest reheating the casserole in the oven, which will crisp the bread crumbs back up. Bake at 350° for 20 to 30 minutes or until heated through. If the casserole appears to have dried out in the fridge, add a tablespoon of milk to the dish before baking. To heat the casserole quickly, put individual servings on plates and heat in the microwave in one-minute blasts until hot.

Can you make ham and cauliflower casserole ahead of time?

You can make cauliflower ham casserole in advance, but the texture is really best when served freshly cooked. As the casserole sits in the refrigerator, the topping softens and the cauliflower may release a little extra water. If you must make the dish ahead of time, we suggest baking it without the bread crumb topping and serving it within three days. Before reheating, sprinkle with the topping, then bake until heated through.

You can also make elements of the dish ahead of time. You can boil and drain the cauliflower up to two days in advance, and then make the sauce up to one day ahead. Store each element in a separate airtight container in the fridge until ready to use.

Can you freeze ham and cauliflower casserole?

You can easily freeze cauliflower ham casserole. After baking, allow it to cool completely. Then store the entire pan in the freezer, tightly covered, for up to three months. Defrost it in the refrigerator overnight, then reheat in the oven. Add a fresh topping of bread crumbs for the best crunch.

Ham and Cauliflower Casserole Tips

What can you serve with ham and cauliflower casserole?

Since this casserole has veggies and protein, it’s hearty enough to stand on its own as a main dish. Serve it with a green salad and crusty bread or rolls for a quick dinner. It’s also tasty alongside roasted vegetables, like roasted asparagus or corn, or a cold salad of tomatoes or beets. You could also serve it as a side dish with sausages, roast chicken or pot roast for a deeply comforting dinner.

Can you make ham and cauliflower casserole gluten-free?

Yes, this dish is a great gluten-free casserole if you swap in gluten-free bread crumbs and replace the all-purpose flour in the sauce with a gluten-free flour blend.