2-in-1 Bake
Ham-and-cauliflower casserole from the 1958 Good Housekeeping's Casserole Book.
Ingredients
- 1 medium head cauliflower
- 1 can condensed cream-of-chicken soup
- ¼ cup milk
- 2 cups cut-up cooked ham
- ⅛ teaspoon dried savory
- 1 cup grated sharp cheddar cheese
Instructions
- 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.
Notes
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)