Creamy Ham-Caulifower Casserole

1 medium head cauliflower
2 cups of chopped Country Ham
1 (3 oz) can sliced mushrooms, drained. (Or 4 ounce fresh)
1 teaspoon of butter
2 tablespoons of water
1/2 teaspoons salt
1/2 cup of flour
1 cup milk
1 cup shredded sharp cheddar cheese
1 cup sour cream
1 cup of soft bread crumbs

Cook cauliflower, covered, in boiling water until tender, 10 to 12 minutes.
Drain. Saute mushrooms in 1 teaspoon of butter, water and salt. Combine
mushroom mixture with ham. In medium saucepan, melt 4 tablespoons of butter
or margarine. Stir in flour and add milk. Cook and stir until mixture
thickens and bubbles. Add cheese and sour cream. Stir till cheese melts.
Combine with ham mixture and cauliflower. Turn into a 2 quart casserole.
Saute bread crumbs in 2 tablespoons of melted butter. Sprinkle crumbs over
top. Bake at 350 F, covered, for 40 minutes. Makes 6 servings.

Jenn B aka Mom2Sam and Tiny
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