Loaded Cauliflower and Ham Bake

• 1 large head of cauliflower, broken into florets
• 8 oz ham, diced
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 green onions, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Steam cauliflower until tender, about 8 minutes. Drain well.
3. 3 In a large bowl, mix cauliflower, ham, cheeses, soup, and milk until well combined.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a small bowl, mix breadcrumbs, melted butter, and paprika. Sprinkle over the top.
6. 6 Bake for 30-35 minutes or until bubbly and golden.
7. 7 Garnish with chopped green onions before serving.

Equipment

• baking dish
• mixing bowls
• oven

Variations

• Substitute ham with cooked turkey for a lighter option.
• Add a layer of sautéed mushrooms for extra flavor.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute breadcrumbs with crushed cornflakes for gluten-free.

Pairings

• Steamed broccoli
• Roasted Brussels sprouts

Nutrition

Tips

• For extra flavor, sauté the diced ham before adding it to the casserole.
• This casserole can be prepped ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy topping.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge before reheating in a 350°F oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a hearty meal.

FAQ