A delightful casserole combining ham, vegetables, and a creamy cheese sauce, perfect for family dinners or potlucks.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cut the cauliflower into florets and slice the carrots thinly.
Uniformly sized pieces cook more evenly.
Cook the cauliflower and carrots in boiling water until tender-crisp, then drain.
Avoid overcooking to maintain a slight crunch.
In a large bowl, combine the cooked vegetables, ham, and mushrooms.
Mix gently to avoid breaking the vegetables.
Melt the butter in a saucepan over medium heat, then stir in the flour and salt to form a roux.
Cook the roux for a minute to remove the raw flour taste.
Gradually whisk in the milk, cooking until the sauce thickens.
Stir constantly to prevent lumps.
Add the cheese to the sauce and stir until melted, then mix in the sour cream.
Remove from heat before adding sour cream to avoid curdling.
Place the vegetable and ham mixture into a casserole dish and pour the sauce evenly over it.
Ensure the sauce covers all ingredients for even baking.
Sprinkle the bread crumbs over the top.
For extra flavor, mix the crumbs with a little melted butter.
Bake uncovered for 30-40 minutes until golden and bubbly.
Check halfway through to ensure even browning.
Let the casserole rest for 5 minutes before serving.
Resting allows the flavors to meld and makes serving easier.
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