1 med. head cauliflower
2 c. cubed cooked ham
1 (3 oz.) can sliced mushrooms, drained
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. milk
4 oz. sharp cheese, cubed
1/2 c. sour cream
1 tbsp. fine dry bread crumbs

Break cauliflower into flowerets (about 4 cups). Cook in salted water until tender; drain.

Combine ham and mushrooms. In medium saucepan melt butter, stir in flour. Add milk all at once and stir constantly until mixture thickens and bubbles. Add cheese and sour cream to sauce, stir until cheese is melted. Combine with vegetables and ham. Turn into 1 1/2 quart casserole. Top with bread crumbs. Bake uncovered at 350 degrees for 40 minutes or until hot. 6 servings.