Butter a 9x13 inch pan. Add salt and pepper to taste to all layers. Layer half of the potatoes, either white or sweet. You can mix it up using both types of potatoes or you can go with only one type, your choice. Use 1/3 of cheese on top. Spread evenly.
On the next layer, add the mashed or pureed cauliflower and again place 1/3 cheese on top.
Place the last 1/2 of the potatoes on top and add the sauteed ham bites and onions and the rest of the cheese.
Bake 30 minutes to heat through. Serve with apple butter, and it's a great fall dinner. The leftovers are good too!
Source: Nope, this one is all mine!
By Gracie from Stevensville, MT
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Tasty substituted with asparagus or broccoli, too ;-) Preheat the oven to 425 degrees F. Butter an 8x10 inch baking dish. In a large pot, boil cauliflower until crisp but tender. Drain.
This casserole is full of everything you would think a potato casserole was full of, it is a very rich dish. A friend of mine posted this recipe. I changed it slightly to get rid of a lot of fat.
Cook cauliflower according to package directions or boil fresh until tender. Boil carrots until tender. Place carrots and cauliflower, broke into flowerets, in 1 1/2 qt. casserole, mix with mushroom soup and cheddar cheese.
Wash cauliflower, don't dry. Place cauliflower in casserole dish. Cover with plastic wrap. Microwave 8-9 minutes until tender.
Make a white sauce of the flour, butter and milk. Cool and add egg yolks; stir well. Flavor to taste with salt and pepper. Fold in stiffly beaten egg whites.
This is one of my favorite vegetable recipes!