Ham Scallop Casserole
This ham casserole is one of the nicest leftover ham recipes. It goes together quickly and is a tasty way to use up leftover ham.
Ingredients
- 2 pounds cooked ham, cut into bite size pieces
- 1 cauliflower, small, separated into florets
- 4 carrots, sliced
- 4 stalks celery , sliced
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 1/2 teaspoon dry mustard
- 1/2 teaspoon pepper
- 2 cups chicken stock
- 1 cup milk
- 1 cup cracker crumbs
- 1 cup swiss cheese, or edam, shredded
- 1/2 cup almonds, sliced 1/2 cup
- 1/4 cup Parmesan cheese, grated
Instructions
- 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 the mixture into a 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.
Nutrition
Calories: 602kcalCarbohydrates: 33gProtein: 46gFat: 32gSaturated Fat: 11gTrans Fat: 1gCholesterol: 138mgSodium: 2171mgPotassium: 1250mgFiber: 6gSugar: 11gVitamin A: 7188IUVitamin C: 88mgCalcium: 376mgIron: 3mg
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