Prep Time
25 Mins
Cook Time
16 Mins
Bake Time
45 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Cut cauliflower into florets (about 3 cups). Cook in boiling salted water to cover 10 to 12 minutes or until tender; drain and set aside.

Step 2

Melt 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until mixture begins to thicken. Add cheese and sour cream, stirring until cheese melts. (Do not boil.)

Step 3

Stir cauliflower, ham, and mushrooms into cheese sauce; pour into a 2-quart baking dish. Sprinkle breadcrumbs evenly over casserole. Cut 1 tablespoon butter into pieces, and sprinkle evenly over breadcrumbs.

Step 4

Bake casserole, uncovered, at 350° for 45 minutes.

Ratings & Reviews

Creamy and Delicious

tara31
April 05, 2016
I made this with leftover, smoked ham from Easter. I changed it a little, but mostly followed the recipe. I doubled it, using 2 heads of cauliflower. I didn't have sour cream on hand, so I used plain yogurt instead. I also didn't have mushrooms on hand, so I put in a can of cream of mushroom soup and cut the amount of yogurt in half. I decided on making this recipe, because it had such great reviews. Some of the other ham and cauliflower casserole recipes I read had comments about them being too watery. This was perfect, and everyone loved it! As another reviewer had mentioned, it makes great leftovers!

tara31's Review

jesse22
September 10, 2011
I used fat-free sour cream and skipped the bread crumb topping to cut calories. Also subbed broccoli for the ham to make a vegetarian side dish. Super rich and creamy! Served with Lemon-Garlic Shrimp Skewers, Herbed Basmati Rice and grilled asparagus.

Ginkeez's Review

MIEngineer
October 21, 2010
LOVE this stuff. I saute the fresh mushrooms rather than using canned. Wonderful. It is a hit with everyone.

MIEngineer's Review

NutsinNormal
April 09, 2010
Loved this recipe. I used an entire head of cauliflower, and as many low-fat ingredients as possible. We also utilized some leftover Easter ham. It was delicious and makes great leftovers.

kycookingmom's Review

IAMommy2
December 30, 2009
Really yummy!! This is great as a side or main dish!

NutsinNormal's Review

NCMaria
October 02, 2009
Creamy, comforting, and delicious. I used cubed ham from my freezer (leftover from our last big ham dinner), fresh portobellos, and fresh cauliflower. I sauteed the sliced mushrooms in the butter before adding the flour. I also used soy milk and soy cheddar, with great results. Served with tomato biscuits and pickled beets for a very enjoyable fall supper.

jesse22's Review

kycookingmom
May 23, 2009
We LOVED this recipe. Only 1 change-I didn't have ham, so I used crumbled breakfast sausage. This is a keeper!

NCMaria's Review

Ginkeez
January 05, 2009
Just made this recipe from left over ham from the holidays and it was great and so easy to make! I didn't have enough fresh cauliflower so I also added some left over fresh broccoli. Just a note, I used 2% cheddar cheese, skim milk and low fat sour cream and it had a wonderful flavor. I can only imagine what the full fat version tasted like.