The holidays are over and you've got a large hunk of ham sitting in your refrigerator. What do you do with it? Make some bone broth? Maybe eat the leftovers in a sandwich? How about making a casserole!? This leftover ham casserole is easy and tastes absolutely delicious. It's also low-carb and Trim Healthy Mama friendly!
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Tis the time of the year that your fridge is most likely filled with holiday leftovers! At least, that is how it is for us currently. Christmas is passed and New Year is almost here. Meanwhile, all the leftovers are piling up in the fridge and if your family is anything like mine, they probably are getting tired of eating the same thing!
Time to put a new spin on the leftovers!
This recipe was inspired by my low-carb hash brown recipe. In fact, you will notice that it is remarkably the same. I replaced some of the spices and added the ham, but it is very similar!
- Cooked and cubed ham
- Riced cauliflower
- Shredded cheese
- Nutritional yeast
See the recipe card for quantities.
Unless there truly is a reason for a step in a recipe, I personally will always 'dump and go!' There are certain instances where instruction following a recipe is necessary, but in the case of this casserole, there is no certain step-by-step
Preheat oven to 350 degrees. Cut ham into cubes if not done so already
Add the riced cauliflower, 1 cup shredded cheese, 1 cup mayonnaise, eggs, and parsley in an 8x8 baking dish. Mix it all together. Sprinkle the remaining cheese on top and then sprinkle the nutritional yeast on top as well.
Bake at 350 degrees for 20-25 minutes or until the top cheese is golden brown.
Hint: Cut the ham cubes small! My kids tend to eat smaller ham bites better than the larger ones. It also is just more enjoyable for most eaters.
Can this recipe be made dairy free? Yes, just use a dairy-free mayo substitute like this one from Wonderfully Made and Dearly Loved.
Although this recipe can be made at any time of the year, Christmas time and Easter does seem to be when many people have a ham! If you like the taste of this casserole, but don't have leftover ham, my Low Carb Hash brown recipe is very similar and makes a great breakfast option for families!
You can experiment with the seasonings. I used sage because it was what I had on hand, but here are a few others that I have used in the past.
- Garlic powder
- Cutting board
- Spatula - I love my wood ones!
- Baking Dish (one pictured is available here).
Bonus- the cute egg holder is from Target and is available here.
As a family of five, we never have any leftovers of this dish, which I love! However, it does store well in the refrigerator. Store any leftovers in an airtight container.
Can I freeze this recipe?
Yes, this recipe can be frozen. Place in an airtight container and freeze for up to 3 months. I don't recommend going much longer due to the freezer burn.
Leftover Ham Casserole (Low Carb and THM)
This leftover ham casserole is easy and tastes absolutely delicious. It's also low-carb and Trim Healthy Mama friendly!
- 2-3 cups cooked and cubed ham
- 2 16 ounce bag of riced cauliflower
- 2 cups shredded cheese (divided)
- 1 cup mayonnaise
- 3 large eggs
- 1 tbsp sage
- 1 tbsp nutritional yeast
- Pre-heat oven to 350 degrees.
- Cut ham into cubes if not done so already
- Add the riced cauliflower, 1 cup shredded cheese, 1 cup mayonnaise, eggs, and parsley in a baking dish.
- Mix it all together.
- Sprinkle the remaining cheese on top and then sprinkle the nutritional yeast on top as well.
- Bake at 350 degrees for 20-25 minutes or until the top cheese is golden brown.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 500Total Fat: 37gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 174mgSodium: 1402mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 34g
Online nutritional calculators are estimates only. Use your best judgement when consuming.