Desserts - Created Date : 16.5.2019
But I still have leftovers in the freezer from the huge ham I roasted on Easter. Thankfully, I used a vacuum sealer to keep those leftovers fresh a lot longer by preventing freezer burn.
Well, now that Easter has arrived I figured I better start using up that frozen ham meat. So I started searching for a good recipe.
A cheesy cauliflower rice casserole
I ended up making this cheesy ham and cauliflower rice casserole recipe with spinach. It’s adapted from a dish credited to Martha Stewart. One of the changes I made was to substitute cauliflower for rice in the casserole. Although I used fresh, frozen or dehydrated cauliflower rice should work too.
The original recipe used Gruyere cheese which isn’t readily available so I used a mix of sharp cheddar and mozzarella cheeses. I also cut back on the spinach and omitted the onion.
Ingredients to make a ham and spinach rice casserole
For a healthier dish, this ham and rice casserole uses riced cauliflower instead of regular white rice. And it adds spinach which ups the nutrition with a healthy leafy green vegetable.
I used fresh baby spinach leaves. But frozen full leaf or cut spinach can be used as well. You’ll just want to squeeze as much water out of the spinach as possible before adding it.
The recipe calls for about 1/2 pound of chopped cooked ham. So it’s a great way to use up those holiday leftovers. We had a thinly sliced spiral ham so I just chopped the slices up. You can also used cubes pieces of cooked ham.
Other ingredients in the dish include almond milk, shredded cheese, eggs, and some seasonings. I also used a little dry white wine. But the cooking wine can be replaced with vinegar, lemon juice, or chicken broth.
How to make the ham and cauliflower rice casserole
If using frozen spinach, you’ll want to squeeze out as much of the water as possible. Fresh spinach can be used as is.
The spinach is then combined with the cauliflower rice, almond milk, eggs, and most of the shredded cheese along with salt and pepper. It’s then set aside.
Garlic is cooked in hot olive oil until fragrant then the wine (or substitute) is added to the garlic and cooked for about 3 minutes. The chopped ham is then added and cooked until it warmed.
The ham is then added to the spinach mixture and spread into a small 7×11-inch casserole pan. It’s then topped off with the reserved shredded cheese and baked at 375°F for about 25 to 30 minutes.
Serving the casserole
You’ll get about six good size servings from the cheesy spinach, ham ,and cauliflower rice casserole recipe. If you need more servings, the recipe could easily be doubled and baked in a bigger 9×13-inch baking pan.
It’s best to serve the casserole fresh out of the oven. But leftovers are great reheated in the microwave or conventional oven and they last for several days in the refrigerator.
The casserole makes a complete meal. But it also goes well with a cup of romaine lettuce soup or a tossed salad.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites!
Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
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Welcome, I'm Lisa!
I'm a long time low carber and creator of EASY KETO RECIPES! My motto is to "Keep It Simple" so I tend to stick to recipes that use easy to find wholesome ingredients. The recipes here at Low Carb Yum are creations that even beginners should be able to master! Read more about me...
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