Caroles Ham And Cheese Fondue Casserole Recipes

HAM AND CHEESE CROISSANT CASSEROLE

Steps:

• Spray 10-inch glass deep-dish pie plate with cooking spray. Cut croissants in half lengthwise; cut each half into 5 pieces. Place pieces in pie plate. Sprinkle with ham and cheese.
• In large bowl, beat eggs, half-and-half, honey, mustard, salt, pepper and nutmeg with whisk.
• Pour egg mixture over ingredients in pie plate; press croissant pieces into egg mixture to moisten completely. Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 325°F. Bake casserole covered 35 minutes. Uncover; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

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.

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.

HAM & CHEESE CASSEROLES

Steps:

• Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large bowl, combine ham, soup, beans and milk. Drain pasta; pour over ham mixture and toss to coat. Transfer to 2 greased 13x9-in. baking dishes., Drizzle each with butter; sprinkle with cheese. Bake, uncovered, 25-30 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40--45 minutes or until heated through and a thermometer inserted in center reads 165°.

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.

CAROLE'S HAM AND CHEESE FONDUE CASSEROLE

Steps:

• Mix bread, ham and cheese in a large mixing bowl with lid, or big ziplock.
• Mix flour and mustard. Sprinkle in the ham mixture and toss.
• Pour into a greased 9x13 dish.
• Pour butter on the mixture and toss.
• Beat eggs with milk and seasonings.
• Pour over dry ingredients.
• Cover and chill at least 4 hours (Overnight is better).
• Bake uncovered at 350 º for 1 hour until puffed and golden. Serve at once.