French Ham Cheese And Egg Fondue Casserole Food

FRENCH HAM CHEESE AND EGG FONDUE CASSEROLE

Steps:

• Generously grease a 9x13-inch glass baking dish with softened butter. Stir together flour and mustard powder. Place ham and Cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated. Add bread cubes and toss to mix. In a separate bowl, whisk together eggs, milk, and hot pepper sauce.
• Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 tablespoon of butter, and sprinkle with 1/3 of the Parmesan cheese. Repeat twice more to form three layers. Pour egg mixture overtop, cover with plastic wrap, and refrigerate 8 hours to overnight.
• The next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C).
• Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour.

CREAMY HAM 'N' MACARONI

Steps:

• Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheddar cheese, ham, Parmesan cheese and macaroni., Transfer to a greased 2-qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° until bubbly, 20-25 minutes. Let stand for 5 minutes before serving.

HAM & CHEESE NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Cook noodles in accordance with package and drain.
• In a medium mixing bowl, combine melted soup and milk and stir until well blended.
• In 13 x 9 baking dish, combine ham, cooked noodles, liquid soup mixture and half of the cheese.
• Bake for 20 minutes.
• Sprinkle remaining cheese over top of casserole. Dot with butter.
• Bake for additional 10 minutes or until cheese is melted and bubbly.

FRENCH HAM, CHEESE, AND EGG CREPES

Steps:

• Make crepe batter: In a large bowl, combine all ingredients and whisk until very smooth. This can also be done in a food processor. Set batter aside to rest for about 15 minutes before using. Batter can also be covered and refrigerated for up to two days.
• Add some butter or nonstaick spray to a large frying pan (about 12-inches) and heat over high heat. Pour about 1/3 cup crepe batter into the pan and tilt the pan to swirl it around and coat it with a single, even layer. Once the first side cooks, flip the crepe.
• Crack an egg right on top of the crepe. Use a fork to gently break the egg yolk, give the egg a gentle whisk and spread it evenly all over the crepe. If you're worried about hitting the crepe during this step, you can scramble the egg in a bowl and pour it into the center of the crepe, the spread it around. Allow crepe to continue cooking until egg is set. Season with pepper, if desired.
• Spread 2 oz cheese over half the crepe. Allow to melt for 30-60 seconds. Add 2 oz of ham on top of the cheese. Fold crepes in half, covering the ham and cheese side of the crepe with the side that only has egg on it. Fold crepe in half again, making a finished crepe that is 1/4 circle in area and packed with many layers of crepe, cheese, ham and egg.
• Repeat with remaining batter, cheese, and ham.

FRENCH HAM CHEESE AND EGG FONDUE CASSEROLE

Steps:

• Generously grease a 9x13-inch glass baking dish with softened butter. Stir together flour and mustard powder. Place ham and Cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated. Add bread cubes and toss to mix. In a separate bowl, whisk together eggs, milk, and hot pepper sauce.
• Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 tablespoon of butter, and sprinkle with 1/3 of the Parmesan cheese. Repeat twice more to form three layers. Pour egg mixture overtop, cover with plastic wrap, and refrigerate 8 hours to overnight.
• The next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C).
• Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour.