The change in seasons always puts me in the mood for comfort food. This is one of my favorites. Perfect for chilly fall evenings–and the leftovers are terrific re-heated!

Heavenly Ham Casserole


1 medium head of cauliflower

5 tablespoons butter

1 cup heavy whipping cream

4 ounces cheddar cheese, shredded

1/2 cup sour cream

2 cups cubed, cooked ham

1 cup mushrooms, sliced

1 cup parmesean cheese, grated


Preheat oven to 350 degrees. 

Bring a pot of water to a boil. Add salt. 

Cut cauliflower into florets and add to boiling, salted water. Cook for about 10 minutes or until tender. Drain florets and set aside.

Melt 4 tablespoons of butter in a saucepan over medium heat. Slowly add the heavy cream, whisking constantly until the mixture starts to reduce and thicken slightly. Add the cheddar cheese and sour cream, stirring until the cheese melts (do not let it boil). Stir in cauliflower, ham, and mushrooms.

Pour into a 2-quart baking dish. Sprinkle parmesean cheese evenly over the top of the casserole. Cut 1 tablespoon of cold butter into pieces and sprinkle over the parmesean. 

Bake uncovered for 45 minutes.