Classic Ham and Swiss Casserole

Classic Ham and Swiss Casserole

Jenn Brown

"This my take on the classic 'reuben casserole,' which I love. Try it and add your own variation, depending on your tastes. Different meats, cheeses, breads, or dressings would make for a variety of tastes."
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Ingredients

2 h 50 m servings 374 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1195 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Spread the bread cubes into a shallow pan and let the bread sit until the cut surfaces are somewhat dried with the insides remaining soft, 2 to 3 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  3. Put bread cubes into a large bowl. Pour honey mustard over the bread and mix to coat. Layer about half the bread cubes into the bottom of the prepared baking dish. Sprinkle 2/3 cup Swiss cheese over the bread cubes; top with 1 cup ham. Spread relish in a layer over everything. Layer remaining ham, 2/3 cup Swiss cheese, and remaining bread cubes, respectively, atop the relish layer. Finish by topping with the remaining Swiss cheese. Cover entire dish with aluminum foil.
  4. Bake in preheated oven until hot in the center, about 30 minutes. Let cool 5 minutes before cutting to serve.

Footnotes

  • Cook's Note:
  • I cut my bread frozen, then place in a shallow pan in the oven to thaw and dry out the cubes. The cube should be dry on the outside, soft on the inside, but not crouton-dry. This allows the dressing to soak into the cube and hold it in during baking.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

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For some reason this recipe intrigued me so I gave it a whirl. Can't say I didn't like it, but not loving it either. I used what I had on hand and combined with half pumpernickel and half sour...

Wasn't quite sure what to expect with this, it's an unusual combination of ingredients. It has no canned soup (rarity for casseroles like this, and I loved that), and my concern was that it wou...

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