KETO DIET Keto Dinner Ideas

Keto Leftover Ham Casserole

Keto Leftover Ham Casserole

Keto Leftover Ham Casserole. Creamy, cheesy, and super delicious – To use up all that leftover ham, it’s also a GREAT way! Yay for that!


Ingredients and Tools

Here’s what you’ll need to make recipe:


  • Cauliflower Florets – you can use fresh/frozen.
  • Olive oil
  • Onion
  • Baby Spinach
  • Cooked Ham
  • Sharp Cheddar Cheese
  • Sour Cream
  • Cream Cheese
  • Dijon Mustard
  • Fresh Parsley – if you want, try different herbs!
  • Kosher Salt or Sea Salt
  • Pepper
  • Pork Panko/Seasoned Breadcrumbs


2.5 to 3-Quart Casserole Dish
Cheese Grater
Measuring Cups
Measuring Spoons
Mixing Spoon


For varying or modifying this casserole, here are a few suggestions:

Try out different cheeses. Gouda/Swiss would be delicious too!
Instead of ham, substitute leftover diced chicken.
For cauliflower – broccoli cheese and ham, feel free to substitute broccoli – YUM.

How long is leftover ham good for?

For no more than 4 days, leftover ham is good if stored in your refrigerator in an air-tight container.

How do you store leftover ham?

In your refrigerator for up to 4 days, store any remaining ham in an airtight container/plastic bag.

Can you freeze leftover ham?

If store in a freezer-safe airtight bag or container, ham can be frozen. In a plastic freezer bag, I like to freeze ham slices. I leave some of the ham on the bone and freezer for later use in soup if I have a leftover ham bone.

PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes


  • 4 cups cauliflower florets cut into 1″ pieces
  • 2 tablespoons olive oil
  • 1/2 cup onion, diced
  • TWO cups baby spinach
  • 2 cups cooked ham, diced
  • 2 – 1/2 cups sharp cheddar cheese
  • 3/4 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 tablespoon pork panko or seasoned breadcrumbs


  1. Preheat oven to 375 degrees F. With butter, grease casserole dish.
  2. In salted boiling water, cook cauliflower florets for FIVE minutes or until crisp-tender. To stop the cooking, run cold water over the cauliflower. After straining cauliflower, put it aside.
  3. Add olive oil, in a 12″ skillet over medium heat and until it gets soft, saute onion.
  4. To the skillet, add spinach and saute until it gets wilted. To the pan, add cauliflower and ham and stir together.
  5. Add pepper, salt, sour cream, dijon mustard, parsley, TWO cups of the cheddar cheese, and cream cheese. Combine all ingredients.
  6. To a casserole dish, transfer then with the remaining 1/2 cup of cheddar cheese and pork panko, sprinkle the top (or seasoned breadcrumbs)
  7. Until cheese is melted and casserole is bubbly, bake in the oven TWENTY to TWENTY FIVE minutes.

Nutrition Information:

SERVING SIZE: 1/8 of casserole
Amount Per Serving:
TOTAL FAT: 24.2g
SODIUM: 943mg
FIBER: 1.4g
PROTEIN: 19.8g


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