Leftover Ham Recipes:
Ham Scallop Casserole

CookingNook.com's Ham Scallop Casserole

Ingredients:
2 pound cooked ham, cut into bite size pieces
1 small cauliflower, separated into florets
4 carrots, sliced
4 celery stalks, sliced
2 tablespoon butter
1 tablespoon vegetable oil
2 onions, chopped
2 cloves garlic, minced
1/4 cup all purpose flour
1/2 tsp dry mustard
1/2 tsp pepper
2 cups chicken stock
1 cup milk
1 cup cracker crumbs
1 cup edam or swiss cheese, shredded
1/2 cup almonds, sliced 1/2 cup
1/4 cup parmesan cheese, grated

Preheat oven to 375ºF. In large pot of boiling water, cook cauliflower, carrots and celery for 7 minutes or until tender crisp. Drain and set aside.

In the same pot, melt butter with oil over medium heat. Cook onions and garlic for 4 minutes or until onions are softened. Stir in flour, mustard and pepper. Cook, stirring, for 1 minute.

Gradually stir in chicken stock. Bring to boil. Reduce heat and simmer for 2 minutes or until thickened, stirring frequently. Stir in milk. Add ham, cauliflower, carrots and celery. Spoon into shallow casserole.

Combine cracker crumbs, edam cheese, almonds and parmesan. Sprinkle over casserole. Bake, uncovered, for 30 to 40 minutes or until heated through and top is golden brown.

Serves 6