CREAMY HAM SCALLOP
2 lb cooked ham 1 kg
1 small cauliflower
4 carrots, sliced
4 stalks celery, sliced
2 tbsp margarine/butter 25 ml
1 tbsp vegetable oil 15 ml
2 onions, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour 50 ml
1/2 tsp dry mustard 2 ml
1/2 tsp pepper 2 ml
2 cups chicken stock 500 ml
1 cup milk 250 ml
Cut ham into bite-sized cubes.
Separate cauliflower into bite-sized florets.
In large pot of boiling salted water, cook cauliflower, carrots and celery for 7 minutes or until tender-crisp.
Drain and set aside.
In same pot, melt margarine/butter with oil over medium heat; cook onions and garlic for 4 minutes or until onions are softened.
Stir in flour, mustard and pepper until all flour is absorbed.
Gradually stir in chicken stock.
Bring to boil; reduce heat and simmer for 2 minutes or until thickened, stirring frequently.
Stir in milk; add ham, cauliflower, carrots and celery.
Spoon into shallow 10 cup (2.5L) casserole.
Topping:
1 cup whole wheat cracker crumbs 250ml
1 cup shredded Edam cheese 250 ml
1/2 cup sliced almonds 125 ml
1/4 cup freshly grated Parmesan cheese 50 ml
In bowl, combine cracker crumbs, Edam, almonds and Parmesan: sprinkle over casserole. (Recipe can be prepared ahead to this point, covered and refrigerated for up to 2 days or frozen for up to 6 weeks. To reheat, thaw first.)
Bake, uncovered, in 375F (190C) oven for 30 to 40 minutes or until heated through and top is golden brown.