Ham and cauliflower casserole

    45 min

    This lovely ham and cauliflower casserole is a great way to use up the last bits of ham on the bone. Delicious as a midweek supper.

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    Serves: 6 

    • 1 large cauliflower, cut into florets
    • 2 tablespoons butter
    • 1 clove garlic, minced
    • 1 green pepper, seeded and chopped
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh chives
    • 3 spring onions, chopped
    • 225g ham, chopped
    • 1 (295g) tin cream of celery soup
    • 200ml double cream
    • salt and pepper, to taste

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Bring a large saucepan of water to the boil and cook the cauliflower for 4 minutes, just to soften slightly. Drain and arrange in the base of a baking dish.
    3. Meanwhile, in a saucepan over a medium heat, melt the butter and add the garlic and green pepper. Cook and stir for 4 minutes. Add the herbs, spring onions and ham, followed by the soup and cream. Mix well then pour over the cauliflower. Season well.
    4. Bake in the preheated oven for 30 minutes until piping hot and golden brown. Remove from the oven and serve.

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