Post by wilderness on Sept 15, 2020 6:33:05 GMT -5
Governor's Casserole-cooktocook
Ingredients:
1 20oz. pkg. of frozen cauliflower flowerets
1 20oz. pkg. of broccoli flowerets
4 T. butter
3 T. flour
3 cups milk
1 1/2 cups shredded cheddar cheese
1 cup grated Parmesan cheese
1/2 t. salt (I omit this-enough salt in the cheese and ham)
3 cups chopped ham
3 cups bread crumbs tossed with 4 T. melted butter (I cut this in half)
Directions:
1--Cook cauliflower and broccoli in boiling salted water until slightly underdone (I did not salt water). Drain and set aside.
2--Melt 4T. butter in a 1-quart saucepan. Stir in flour and blend well.
3--Gradually add milk, stirring constantly until thickened. Add cheddar, Parmesan, and salt (if using), and stir over low heat until cheese melts.
4--Place vegetables in an ungreased 4-quart casserole dish and sprinkle with chopped ham. Pour cheese sauce over all.
5--Make a border of buttered crumbs around the edge of the casserole (I do not make a border, just sprinkle it across the entire top).
6--Bake uncovered at 350*F for 20-30 minutes, or until crumbs are lightly browned.
Serves: 10-12 people (can easily be cut in half)
My dear mother found and first made this recipe in the Fall of 1989; it quickly became a favorite of our family. Per her notes, the name for the recipe came about when supposedly the Governor of New Hampshire gave it his endorsement after tasting it where it was being served.
Lori
Ingredients:
1 20oz. pkg. of frozen cauliflower flowerets
1 20oz. pkg. of broccoli flowerets
4 T. butter
3 T. flour
3 cups milk
1 1/2 cups shredded cheddar cheese
1 cup grated Parmesan cheese
1/2 t. salt (I omit this-enough salt in the cheese and ham)
3 cups chopped ham
3 cups bread crumbs tossed with 4 T. melted butter (I cut this in half)
Directions:
1--Cook cauliflower and broccoli in boiling salted water until slightly underdone (I did not salt water). Drain and set aside.
2--Melt 4T. butter in a 1-quart saucepan. Stir in flour and blend well.
3--Gradually add milk, stirring constantly until thickened. Add cheddar, Parmesan, and salt (if using), and stir over low heat until cheese melts.
4--Place vegetables in an ungreased 4-quart casserole dish and sprinkle with chopped ham. Pour cheese sauce over all.
5--Make a border of buttered crumbs around the edge of the casserole (I do not make a border, just sprinkle it across the entire top).
6--Bake uncovered at 350*F for 20-30 minutes, or until crumbs are lightly browned.
Serves: 10-12 people (can easily be cut in half)
My dear mother found and first made this recipe in the Fall of 1989; it quickly became a favorite of our family. Per her notes, the name for the recipe came about when supposedly the Governor of New Hampshire gave it his endorsement after tasting it where it was being served.
Lori
