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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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
Method Prep:10min › Cook:35min › Ready in:45min
Preheat the oven to 180 C / Gas 4.
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.
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.
Bake in the preheated oven for 30 minutes until piping hot and golden brown. Remove from the oven and serve.