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| Classic Ham and Swiss Casserole |
"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."
Ingredients :
- 1 (1 pound) loaf sourdough bread, cut into cubes
- 1 (8 ounce) bottle honey mustard
- 2 cups shredded Swiss cheese, divided
- 2 cups diced ham, divided
- 1 (6 ounce) jar dill pickle relish, drained
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 2H50M |
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- 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.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- 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.
- Bake in preheated oven until hot in the center, about 30 minutes. Let cool 5 minutes before cutting to serve.
Notes :
- 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.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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