Whenever we have this at my house, with five of us eating, I have to make a bigger batch. I just use the largest head of cauliflower that I can find and then adjust the ingredients accordingly. Even with a really big baking pan of this, there are hardly ever any leftovers. We have to have some pretty delicious other food on the table for this not to get cleared out. Just wait until you make it yourself. You’ll see what I’m talking about.
Make sure to prepare enough of this yummy dish… it’s going to disappear fast!
Ingredients
1 med head cauliflower
2 Tbsp Land O’ Lakes butter, softened
2 Tbsp Gold Medal Flour
2 + c Kraft cheese, flavor of your choice
1 1/2 c milk
2 c or more leftover ham
1 c french fried onion rings
Instructions
Steam to al dente the cauliflower
While Cauliflower steams heat milk to a slow boil.
Add roux and stir till thickened. Add cheese stirring until melted and mixed.
Mix in a large bowl Ham and Cauliflower. Add cheese sauce and mix well.
Pour into a greased 9 by 13 baking pan, Bake 30 minutes or so.
At 30 minutes top with half the container of french onion rings and bake at least 15 minutes more.
Remove from oven and let cool for 5 minutes or more, serve warm with a salad, and a crusty bread.
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Quick Tip: Try it with bacon!
Thank you Kichme for this wonderful photo.
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