Ready for a comforting, easy, and delicious one-dish dinner? Try this Ham and Cheese Sandwich Casserole! Thanks so much to Country Crock for sponsoring today’s dinner recipe.
I talked all summer about looking forward to school starting again. I remembered fondly all the friends, activities, and routines that we were missing on summer break, but I seemed to have forgotten how BUSY we get when school is in session. I mentioned last week that my PTA job has been keeping me occupied. Add in homework and after school classes, and there’s hardly time to think about what’s for dinner!
For busy weeknights, nothing beats an easy one-dish meal. We all know and love the classic ham and cheese sandwich, and I wanted to turn that into a filling, family-pleasing casserole. I think you will enjoy this Ham and Cheese Sandwich Casserole loaded with sourdough, a creamy cheese sauce, ham, and baked tomatoes.
Normally I use butter to make cheese sauce, so I wasn’t sure how it would turn out with Country Crock instead. I have very fond memories of Country Crock because my late grandmother ALWAYS had a tub of it on the Sunday dinner table. I have eaten it spread on bread for as long as I can remember, but I haven’t used it for cooking. Let me tell you, the sauce turned out GREAT! Look at that smooth, creamy, cheesy goodness (sorry for the terrible lighting on my stove):
Now that I know Country Crock can make such a perfect sauce and has less fat and calories than butter, it will be my go-to ingredient for creamy sauces in the future! I hope your family enjoys this delicious sandwich turned casserole, and I know you will love how easy it is to make, even on busy school nights!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 8 oz. crusty sourdough cut into bite-sized cubes
- 12 oz. ham cut into 1/2" cubes
- 1 tbsp. Country Crock spread
- 1 tbsp. flour
- 2 c. milk
- 1 1/2 c. shredded cheese divided (I used Mexican blend)
- 1 large tomato cut into 4 thick slices
- black pepper to taste
Ingredients
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- 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" 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 c. 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 c. cheese over the top. Bake an additional 15 minutes. Serve and enjoy!
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Wild woman says
I was wondering if you could use wheat bread instead of sourdough bread. My husband likes sourdough but I don’t I like wheat bread better. I am still am going to make this on this weekend sounds really good.
Andi says
Hi! Yes, I think wheat bread should work, but if it’s sandwich bread instead of crusty bread, the texture might be a bit soggier. I have seen wheat French bread loaves in my grocery store, so maybe that would be a good compromise!
dalriada says
This was great and I never would have thought to do it. I did use seasoned chicken instead of ham and put grated Parmesan cheese on top of the tomatoes.
Andi says
I’m so glad you tried the recipe! I know it seems a little odd at first, but who can argue with bread and cheese sauce? Your version with chicken sounds tasty and healthier than ham. I’m going to try that next time! Thanks so much for coming back to let me know how you liked it. This made my day!
Wild woman says
I think putting seasoned chicken on it is a great idea as well I might have to try that one too.
Andi says
Let me know how it turns out! Tomorrow I’m working on a cornbread and chicken casserole (speaking of chicken), and I’ll try to have it ready for Fridays menu. Thanks for stopping by!