A keto friendly low carb ham and cauliflower rice casserole recipe. It’s a great to use up any leftover ham from the holidays. Easy and delicious!
I can’t believe Easter weekend is already here. I’ve been so busy at work and home that the time just flew by.
There were so many holiday recipes I wanted to try and post, but there just wasn’t enough time in the day to cook and bake beyond my normal cooking. This holiday weekend is going to be busier than most because my daughter is turning 18 on Saturday and we will be celebrating with family and friends.
I can’t believe she is already an adult who will be venturing off to college in the fall. The good thing is that it looks like she will be attending a four year college within an hour from our house so she will be able to spend a lot of time at home.
Like a lot of people, we generally serve ham at our Easter dinner. I’ve already got my ham ready to go in the refrigerator.
The sad thing is that I still have leftovers from the huge ham I roasted on Christmas. Thankfully, I vacuum sealed up the ham leftovers from December because I knew it would be a while before I got around to eating it. Well, now that Easter has arrived I figured I better start using up that frozen ham meat.
This ham and cauliflower rice casserole with spinach recipe is adapted from a dish by Martha Stewart. I found it while searching for easy recipes to use up leftover ham.
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.
This recipe will use up about 1/2 pound of leftover ham, you can use more or less, but that’s a good amount to fill up the casserole. You’ll want to squeeze all the water out of the spinach.
I used the full leaf spinach, but the cut kind would probably be better. Fresh spinach would work as well.
I’ve really been into cauliflower rice lately so I just happened to have some in the refrigerator begging to be used in this spinach ham and cauliflower rice casserole. I must be missing the white rice that I grew up with.
My two year old loves white rice. And, she doesn’t even realize the difference when I give her cauliflower rice.
My husband knows when I’m cooking it though. It tends to smell up the whole house. Good thing I’ve got a collection of essential oils to cover it up!
You’ll get about six good size servings from of this 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.
So I’m not a big wine drinker, but I love my wine glasses. That’s low carb sweetened cranberry juice in there.
It’s a cinch to make your own sugar free cranberry juice drink from unsweetened cranberry concentrate or juice and adding stevia. Just drop in stevia liquid to your desired sweetness and enjoy.
Spinach, Ham and Cauliflower Rice Casserole Recipe
Ham and Cauliflower Rice Casserole with Spinach
- 10 ounce package frozen spinach thawed and squeezed dry (fresh would work too!)
- 1 cups cooked cauliflower rice can be fresh or leftover
- 2/3 cup unsweetened almond milk or coconut milk
- 2 large eggs
- 1/2 cup sharp white cheddar cheese shredded, divided
- 1/2 cup mozzarella cheese shredded, divided
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 cup dry white wine
- 1/2 lb cooked ham diced
Preheat oven to 375°F degrees.
Squeeze out as much water as possible from the thawed spinach.
In a large bowl, combine spinach, cauliflower rice, milk, eggs, 1/3 cup of the cheddar, 1/3 cup of the mozzarella cheese, salt, and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook until fragrant and beginning to brown.
Add the wine to the garlic mixture and cook about 3 minutes or until the wine is evaporated.
Add the diced ham and cook about 2 minutes or until the ham is thoroughly warmed.
Stir the ham mixture into the spinach mix and stir to combine.
Transfer to a small casserole dish (I used a 7x11 pan) and sprinkle remaining cheddar and mozzarella
cheeses on top.
Bake 25-30 minutes or until the casserole has browned on top.
6.2g net carbs