Yield: 1 Servings
|4 cups||Paartially cooked fresh cauliflower or 2 pkg.(10 oz each) thawed and well drained cauliflower. ( I cut this in half)|
|1¼ cup||Choped fully cooked smoked ham|
|1 can||(11 oz) condensed Cheddar cheese soup|
|2 tablespoons||Firm margerine or butter|
|2 tablespoons||Shredded Cheddar Cheese|
|½ teaspoon||Ground nutmeg|
1. Arrange cauliflower in ungreased rectangular baking dish. Sprinkle with ham.(I cheated...I sprayed the dish with Pam..great! No scrubbing!) 2. Beat soup and milk with hand beater until smooth. Pour over ham. (I cut the recipe in half. I mixed all the soup and milk, and then I put about half of it into a container into the fridge to use for baked potatoes later in the week.....)
3. Mix remaining ingredients until crumbly. (A pastry blender works fine here...) Sprinkle over soup mixture. Sprinkle with paprika, if desired (I didn't.)
4. Bake at 400 degrees for about 25 minutes (I baked at 350 degrees for about 35 minutes) until topping is golden brown. It will be bubbly in the midle...
Notes: Since it is only Kenny and me eating dinner these days,I cut this recipe in half...the rest of the cheese soup/mixture is in the fridge for Thursday night when I'll do a baked potato topped with broccoli, and this will make a great sauce for it....
Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@...> on Sep 16, 1997