If I could bottle up the smell of pure comfort, it would definitely smell like this casserole. Seriously, there is nothing cozier than pulling something bubbly, cheesy, and delicious out of the oven. This Ham and Cheese Casserole isn’t fancy—it’s the best kind of weeknight savior. It takes a handful of basic things that are probably already in your fridge—some slightly stale bread, ham scraps, and cheddar—and turns them into a full meal in under an hour. This exact recipe was on rotation every Tuesday when I was a kid. It’s just so straightforward, and honestly, it never fails to make everyone happy at the table. Forget complicated dinners; you need this baked ham casserole in your life!
Why This Ham And Cheese Casserole Is Your New Go-To Comfort Food
You are going to fall in love because this recipe cuts out all the drama. It’s the definition of easy comfort food, and I promise it delivers flavor way bigger than the effort it takes. Check out why this baked ham casserole earns a permanent spot in your recipe rotation:
- Prep time is lightning fast—we’re talking 15 minutes tops before it goes into the oven.
- Cleanup is a breeze; everything happens in one dish! I love dishes that respect my time.
- That family-friendly flavor base of ham, salty cheese, and soft egg custard is just unbeatable.
- It’s super versatile, too. If you need a hearty breakfast or a fantastic dinner side, this works!
We use this recipe whenever we need something reliable. I even made a version for a friend who just had a baby, substituting Swiss cheese for the cheddar—she loved the savory notes from that elegant cheese swap.
Gathering Ingredients for Your Ham And Cheese Casserole
Okay, look at this ingredient list. See how simple it is? This is what makes it perfect for those days when you’re staring into the fridge wondering what to feed everyone. The secret here is making sure you prep these basics correctly!
First up, you need 6 slices of bread that you’ve cut into cubes. I always prefer using bread that’s a day old; it absorbs that eggy liquid so much better than soft, fresh bread. Then, it’s 1 cup of cooked ham, and you want that diced up nicely—no giant hunks!
The main event is the cheese: 2 cups of shredded cheddar. Make sure it’s shredded fresh off the block if you can; pre-shredded cheese sometimes has anti-caking agents that stop it from melting as smoothly.
For the liquid binder, you’ll measure out 4 large eggs and 2 cups of milk. We lace that with just a tiny bit of flavor—1 teaspoon of dry mustard powder, salt, and pepper. That mustard might sound weird, but trust me, it just makes the cheese taste *more* cheesy! If you’re planning ahead, make sure that ham is already cooked and ready to go!
If you are looking for something similar but handheld, my recipe for ham and cheese pinwheels is just as easy!
Step-by-Step Guide to Making the Perfect Ham And Cheese Casserole
Okay, this is where the magic happens, but honestly, it’s so straightforward you could do this while half-asleep. The key is handling the ingredients right before they hit the oven. We start by preheating our oven to 350 degrees F (175 degrees C). Get that oven hot, and lightly grease your 8×8 inch baking dish—don’t skip the grease, or you’ll be scrubbing cheese off later!
Preparing the Base Layers for Your Ham And Cheese Casserole
First, spread those cubed bread pieces in an even layer across the bottom of your prepared dish. Don’t mash them down, just let them sit there nice and loose. Next, take half of your diced ham and half of your shredded cheese and sprinkle them right over that bread layer. We’re layering some flavor here!
Mixing and Pouring the Custard for the Ham And Cheese Casserole
In a separate bowl, grab your whisk! You need to beat those 4 large eggs enthusiastically with the milk, dry mustard, salt, and pepper until everything is totally uniform. I mean it—whisk until you don’t see any streaks of egg white hanging around. Once that’s smooth, pour that liquid custard evenly over the bread, ham, and cheese mix in your baking dish. Go slow so you don’t disturb your layers too much.
Baking and Resting the Ham And Cheese Casserole
Now for the most important, yet most ignored, step: let it sit! You absolutely must let this casserole stand for a full 15 minutes right there on the counter. This gives the bread time to soak up all that yummy liquid. After the rest, pop it in the oven for 40 to 45 minutes. My personal test is inserting a small knife near the center—if it comes out clean, it’s set! Let it cool for 5 minutes before you slice into it. This little rest prevents it from falling apart when you serve those beautiful, cheesy portions.
If you’re looking for other one-dish wonders, you have to try my Walking Taco Casserole next week!
Expert Tips and Ingredient Notes for Your Ham And Cheese Casserole
You know, the real backbone of a great Ham and Cheese Casserole comes down to the little tweaks you make before it even hits the heat. I’ve learned a few tricks over the years to make this recipe shine brighter every time we serve it.
First off, let’s talk cheese substitutions. Cheddar is a classic for that orange, gooey pull, but don’t be afraid to mix it up! If you swap it out entirely for Swiss or Monterey Jack, you get a slightly different, but equally delicious, savory profile. I’ve done that many times when I’m feeling adventurous.
Remember that 15-minute resting time I mentioned? That’s key, especially if you use super-fresh bread! The bread has to soak up that egg mixture so your final bake isn’t dry. Also, if you want a richer, more decadent meal (maybe for a brunch gathering), ditch the two cups of milk and use half-and-half instead. Wow, does that make the custard creamy!
Another thing I always preach about when making any egg-and-bread bake is using bread that’s a day old. It just holds its shape better. If you only have fresh bread, just cube it and leave it on the counter uncovered for an hour while you prep everything else. It truly works wonders for this baked ham casserole!
For more cheesy ideas that are just as easy, you have to check out my recipe for Cheesy Loaded Zucchini Bake!
Making Variations of the Ham And Cheese Casserole
See, the beauty of a classic Ham and Cheese Casserole is that it’s truly a blank canvas for whatever you have on hand. This recipe is fantastic on its own, but when you want to switch things up for the third week in a row, these little additions make it feel brand new. Don’t feel trapped by the simple formula; that’s just the delicious starting point!
My absolute favorite easy addition is tossing in some fresh green herbs right into the egg mixture. Freshly snipped chives turn this into something so much brighter—the mild onion flavor plays perfectly with the salty ham. Parsley works too if you want a fresher, cleaner taste.
If you want to sneak in some veggies, you have to pre-cook them slightly, or they’ll make your casserole weepy. Take a few bell peppers—red or green—and dice them up small. Sauté them in a little butter until they soften just a bit, then let them cool before sprinkling them in with the ham layer. Onions are great too, but sauté them until they are totally translucent so they don’t add excess water during the bake.
I’ve even gone rogue and added a dash of smoked paprika to the dry mix! It gives the whole thing this lovely, smoky depth that feels more gourmet than it has any right to be. It’s amazing how these small customizations keep our dinners exciting without adding any significant fuss. If you like this kind of savory bake, you should definitely check out my Cheesy Chicken Broccoli Rice Casserole sometime next week!
Serving Suggestions for Ham And Cheese Casserole
So, you’ve pulled this beautiful, bubbling Ham and Cheese Casserole out of the oven, and it smells incredible, right? That rich, salty flavor needs something light and fresh on the side to really let it shine. You don’t want to weigh everyone down!
Because this dish is already pretty hearty with its bread, ham, and tons of cheese, I always lean toward the freshest, simplest sides. A light green vegetable is perfect. A quick steam of asparagus tossed with just salt and a tiny squeeze of lemon cuts right through that richness beautifully.
If you’re having it for lunch or a lighter dinner, a simple side salad is my number one choice. We need something crisp to contrast that soft, baked texture. I use my classic easy vinaigrette here—nothing creamy or heavy. You can find the recipe for my super crunch salad, which has just the right amount of snap.
For a weekend brunch feel, fresh fruit is fantastic. A bowl of melon, grapes, or berries gives you that burst of sweet and tart that really balances the savory notes in the casserole. Honestly, keep the sides as easy as the main dish! Let the cheesy ham and bread be the star of the show.
Storage and Reheating Instructions for Leftover Ham And Cheese Casserole
We never have leftovers, usually, because this Ham and Cheese Casserole disappears the minute it comes out of the oven! But for those rare occasions when we manage to save a square or two, knowing how to store and reheat it correctly is essential so it tastes almost as good as fresh.
When you’re done eating, make sure the casserole has cooled down to room temperature first—we don’t want any steam trapping moisture and making things soggy later. Once cooled, cover the baking dish tightly with plastic wrap or transfer the pieces into an airtight container. Keep it tucked away in the refrigerator. Honestly, this baked ham casserole stays perfectly good for about 3 to 4 full days. That’s perfect for a quick lunch later in the week!
Reheating is easy, but oven reheating is always my preferred method to keep that nice crust on top. Wrap your portion loosely in aluminum foil and pop it into a 350-degree oven for about 15 to 20 minutes, or until it’s heated all the way through. The foil keeps the moisture trapped inside while the heat warms it up evenly.
If you’re in a terrible hurry and need to eat *right now*, the microwave works fine, too. Just use a microwave-safe plate, cover it with a paper towel (this stops the top from turning leathery), and zap it in 30-second bursts. Just stir it halfway through to make sure the center is hot, not just the edges. Nobody wants cold spots in their comfort food!
Frequently Asked Questions About Ham And Cheese Casserole
I get so many questions about taking this classic Ham and Cheese Casserole and making it fit everyone’s schedule or pantry. It’s such a flexible dish, which helps explain why I make it so often! Here are the things folks ask me most often when they’re prepping this easy casserole.
Can I use different types of cheese in this Ham And Cheese Casserole?
Absolutely! Cheddar is my go-to because it melts beautifully and has that perfect sharp flavor, but you have options! If you want something creamier and milder, definitely try Monterey Jack or Gruyère. For a bit of tang, a mix of white cheddar and Swiss is just divine. Mixing two types of cheese is always a good idea, to be honest. It gives you layers of flavor in every bite!
Can this Ham And Cheese Casserole be made ahead of time?
Yes, this makes it such a winner for busy days! You can completely assemble the entire casserole—bread, ham, cheese, and the liquid custard poured over everything—and then cover it tightly with plastic wrap. Keep it in the fridge overnight, or for up to 24 hours. Just remember my special tip: if a baked ham casserole rests overnight, you might need to add an extra 5 to 10 minutes on the total baking time since it’s going into the oven cold.
What kind of bread works best in a Ham And Cheese Casserole?
This is where you can use up those odds and ends! White sandwich bread is what the original recipe calls for, but I strongly suggest using bread that’s a little stale or day-old. Thicker cuts of crusty bread are okay, but you might need to soak them for a few extra minutes during that 15-minute rest time. Don’t use soft rolls; they tend to turn to mush too fast. If you’re interested in other bready bakes, check out my recipe for Cornbread Casserole!
Can I make this a breakfast bake instead of dinner comfort food?
You totally can! It’s already practically a strata, so it makes an amazing breakfast or brunch bake. If you want it leaning more toward breakfast, simply swap out half the milk for heavy cream or half-and-half, and maybe add a tiny pinch of dried thyme to the egg mixture. That just gives it a little more savory morning punch!
Nutritional Estimate for Ham And Cheese Casserole
Listen, nobody is making this Ham and Cheese Casserole because they are worried about calories—we make it because it’s pure, cheesy happiness! But for those of you who like to keep track, I always run the numbers just so we know what we’re dealing with here. This data helps you plan the rest of your day, right?
Based on the list of ingredients we used—the standard bread, ham, cheddar, and milk—here is the rough estimate per serving for this easy casserole:
- Calories: 450
- Protein: 28g (See? All that ham and cheese makes it a powerhouse!)
- Fat: 28g (Yes, it’s got some good fat from the cheese and eggs!)
- Saturated Fat: 16g
- Carbohydrates: 25g
- Sodium: 950mg (Ham tends to push that up, so be mindful elsewhere!)
- Sugar: 5g
- Cholesterol: 180mg
Please remember, these figures are just estimates! If you use half-and-half instead of milk or decide to swap cheddar for Swiss, those numbers are going to shift around a little bit. Also, if you use leaner ham or less cheese, you obviously change the final count. If you’re looking for something a bit different but still satisfying, you might want to look at my hearty ground turkey sweet potato casserole recipe for comparison!
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Simple Ham and Cheese Casserole
- Total Time: 60 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A straightforward recipe for a baked casserole using ham, cheese, and bread.
Ingredients
- 6 slices bread, cubed
- 1 cup cooked ham, diced
- 2 cups shredded cheddar cheese
- 4 large eggs
- 2 cups milk
- 1 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 inch baking dish.
- Spread the cubed bread evenly in the prepared baking dish.
- Sprinkle the diced ham and shredded cheese over the bread layer.
- In a separate bowl, whisk together the eggs, milk, dry mustard powder, salt, and pepper.
- Pour the egg mixture evenly over the bread, ham, and cheese in the baking dish.
- Let the casserole stand for 15 minutes so the bread can absorb the liquid.
- Bake for 40 to 45 minutes, or until the casserole is set and lightly golden brown on top.
- Let it cool for 5 minutes before serving.
Notes
- You can use Swiss or Monterey Jack cheese instead of cheddar for a different flavor.
- For a richer taste, use half-and-half instead of milk.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 950
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 1
- Protein: 28
- Cholesterol: 180
Keywords: ham and cheese casserole, baked ham casserole, easy casserole, breakfast bake, comfort food