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2-in-1 Bake is a vintage casserole for a family dinner from the 1958 Good Housekeeping’s Casserole Book. It combines ham, cheese, cauliflower, and canned cream soup to make a remarkably tasty quick casserole.
I served it with Iowa Succotash, Onion-Rye Bread, and Carrot-Raisin Salad. Since it is a creamy dish, I chose Avocado Tidbits, which are lemony, as an appetizer, and served Cherry Skillet Cake as a simple tart and fruity dessert.
I put the casserole together while I was cleaning up after lunch, and refrigerated it until it was time to bake it for dinner. All the other dishes were assembled at the same time.
Ham-and-cauliflower casserole from the 1958 Good Housekeeping's Casserole Book.
- Cook cauliflower in 1" boiling salted water till tender-crisp; drain; separate into flowerets. Start heating the oven to 350℉.
- Combine soup and milk in 10"x6"x2" baking dish. Add cauliflowerets, ham, savory, and ½ cup cheese.
- Sprinkle ½ cup cheese on top. Bake 30 minutes.
I triple this for my family and bake it in a large lasagna pan. That's supposed to be a dozen servings, so I save any leftovers for soup-making. This is an excellent addition to a broccoli-cheese soup!
You can also substitute 1 cup of homemade condensed cream-of-chicken soup for the canned stuff. (I usually do! But I still keep a couple of cans on my emergency shelf.) You can also sub in cream-of-celery or cream-of-mushroom for cream-of-chicken if you prefer. (Sometimes, I do that, too)
Amount Per Serving Calories 435Total Fat 28gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 10gCholesterol 106mgSodium 1585mgCarbohydrates 14gFiber 3gSugar 4gProtein 34g
Note: Accuracy of nutrition facts not guaranteed.
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