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Leftover Ham Recipes: Ham Scallop Casserole

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    Source: www.cookingnook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, D, E
    MineralsCopper, Natrium, Chromium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients :

    2. 2 pounds cooked ham, cut into bite size pieces

    3. 1 small cauliflower, separated into florets

    4. 4 carrots, sliced

    5. 4 celery stalks, sliced

    6. 2 tablespoons butter

    7. 1 tablespoon vegetable oil

    8. 2 onions, chopped

    9. 2 cloves garlic, minced

    10. 1/4 cup all purpose flour

    11. 1/2 teaspoon dry mustard

    12. 1/2 teaspoon pepper

    13. 2 cups chicken stock

    14. 1 cup milk

    15. 1 cup cracker crumbs

    16. 1 cup edam or swiss cheese, shredded

    17. 1/2 cup almonds, sliced

    18. 1/2 cup

    19. 1/4 cup parmesan cheese, grated

    Instructions Jump to Ingredients ↑

    1. Directions :

    2. Preheat oven to 375ºF.

    3. In large pot of boiling water, cook cauliflower, carrots and celery for 7 minutes or until tender crisp. Drain and set aside.

    4. 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.

    5. 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.

    6. 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.

    7. Serves 6.

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