Ham And Cheese Sandwich Casserole Recipe 465 Food

CHEESY HAM CASSEROLE

Steps:

• Preheat oven to 400°F. Mix together topping ingredients, set aside.
• Cook shells al dente according to package directions. Drain well.
• Meanwhile, melt butter, flour and seasonings in a saucepan. Allow to cook 1 minute.
• Slowly add in cream and milk while whisking after each addition. The mixture will seem thick at first but will smooth out with each addition.
• Once all of the cream/milk is added, whisk while bringing to a boil over medium heat. Allow to boil 1 minute.
• Remove from heat and stir in 2 ½ cups cheddar, gruyere cheese, and parmesan until smooth.
• Mix cheese sauce with cooked pasta and ham and place in a 9x13 pan. Add topping and remaining ½ cup of cheese.
• Bake 22-26 minutes or until heated through and topping is browned. Cool 5 minutes before serving.

HAM AND CHEESE SANDWICH CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat oven to 375 degrees F. Spray a square baking dish with cooking spray, and fill dish with cubed bread and ham. Lightly mix them together with your fingers. Heat a 10-inch skillet over medium heat, and add Country Crock spread. As soon as it melts (will happen quickly), add flour and whisk together until well combined. Slowly stir in milk, whisking constantly, and continue cooking over medium heat until bubbly and thickened, about 8 minutes. Use your whisk to break up any clumps of flour that might form. Reduce heat to low, add 1 cup cheese, and stir until melted. Pour sauce evenly over bread and ham. Cover with foil, and bake 15 minutes. Remove foil, arrange tomato slices over the top of the casserole, sprinkle black pepper on tomatoes if desired, and spread remaining 1/2 cup cheese over the top. Bake an additional 15 minutes. Serve and enjoy!

BAKED HAM, EGG AND CHEESE BREAKFAST SANDWICHES FOR A CROWD

Steps:

• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees.
• Place two 2-foot-long pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
• Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
• Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
• Add 1 tablespoon of butter to the prepared baking sheet and place in the oven to melt, about 3 minutes. Spread the butter all over the foil with a pastry brush and then pour in the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and return to the oven. Bake until the eggs are completely set, about 10 minutes.
• Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Bake until the cheese is melted, about 5 minutes.
• Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Cut or pull the rolls apart. Serve with hot sauce.

HAM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish.
• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue cooking and stirring until the onions are soft and caramelized, 20 minutes more. If they start to burn, lower the heat further. Season with salt and black pepper.
• Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons of the butter and the bread and cook, stirring occasionally, until light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer the bread to a large bowl. Increase the heat to medium-high, add the remaining 2 tablespoons butter and the mushrooms and cook undisturbed to brown for 1 minute. Continue cooking, stirring occasionally, until soft, about 2 minutes more. Season with salt and black pepper.
• Whisk together the eggs, half-and-half, mustard, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere. Transfer the mixture to the buttered baking dish. Top with a single layer of tomatoes and sprinkle with the remaining 1/2 cup Gruyere and the Parmesan. (The casserole can be refrigerated overnight and baked the next day.)
• Bake until the top is golden brown and the casserole is set (doesn't jiggle when shaken), about 40 minutes. Top with the parsley.

HAM & CHEESE CASSEROLE

Steps:

• Combine all ingredients in large mixing bowl.
• Press into 13 x 9 2 inch casserole.
• Bake at 375 degrees for 1 hour or until potatoes in center of casserole are tender.

BAKED HAM AND CHEESE SANDWICHES

Steps:

• Preheat oven to 350 degrees. Cut aluminum foil into pieces large enough to hold each sandwich.
• Whisk or beat the butter with the mayonnaise, mustard, onion powder and poppy seeds.
• Spread sauce on both sides of each bun, if desired, sauce quantity may be doubled, and more can be used, although not all of it will be required.
• Place ham slices on the bottom side of each bun. Put cheese slices evenly on top of ham.
• Replace bun tops, wrap in foil.
• Bake sandwiches, on a sheet tray, for up to 25 minutes, unwrap and serve.
• If desired, buns may be frozen thoroughly, and baked at 350 for 1 hour, up to 1 month later.

HAM, NOODLE AND SWISS CHEESE CASSEROLE

Steps:

• Preheat oven to 325 degrees.
• Prepare egg noodles in a large Dutch oven, boiling as described on package. Drain and return to the Dutch oven.
• While the noodles are boiling, melt butter in skillet over medium to medium high heat. Stir in flour until thickened a bit. Slowly add half and half and chicken broth, stirring to prevent lumps. Cut heat up a bit if needed. Slowly add Swiss cheese, dry mustard and salt and pepper, stirring constantly.
• When the sauce is medium thickness, cut heat down to low.
• In the large Dutch oven containing the drained noodles, add the frozen peas, ham and the sauce. Mix well and pour into rectangular baking dish approximately 9 by 13.
• Cover with French Fried onions.
• Bake for 20 minutes.

HOT HAM AND CHEESE SANDWICHES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.
• Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

BAKED HAM AND CHEESE PARTY SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

HAM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
• Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.