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Classic Ham and Swiss Casserole

Classic Ham and Swiss Casserole

Name: Classic Ham and Swiss Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 50 min
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

Rating: 3 stars

2 Ratings
2 Reviews
1 Photo

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.

By Jenn Brown

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Recipe Summary

prep:

15 mins

cook:

30 mins

total:

2 hrs 50 mins

additional:

2 hrs 5 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

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

Directions

Step 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.

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Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
Step 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.
Step 4

Bake in preheated oven until hot in the center, about 30 minutes. Let cool 5 minutes before cutting to serve.

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

374 calories; 13.4 g total fat; 42 mg cholesterol; 1195 mg sodium. 46.7 g carbohydrates; 19.8 g protein; Full Nutrition

Reviews (2)

Most helpful critical review

Gotrecipe?

08/29/2015

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 sourdough. Didn't have the store bought honey mustard on hand so I made my own which actually turned out really good! Other than that followed the recipe. Have to say Jenn that I enjoyed trying out your recipe. Thanks for submitting! Read More

2 Ratings

5 star values: 0
4 star values: 0
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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lutzflcat

08/21/2015

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 would be dry. The bread cubes are coated with honey mustard and I think that's what keeps it moist. I had no swiss so used a combination of muenster and cheddar which worked well. I didn't have enough time to let the bread cubes dry out for several hours so I put them into a 250 degree oven to dry out a bit. When I took off the foil I put the casserole back into the oven for about 5 minutes to allow the bread cubes to brown a little. The only thing that I will do differently in the future is cut back on the sweet relish. The combination of the honey mustard and the sweet relish made this a little too sweet for us (personal taste preference). I used a ham steak for this recipe but keep this recipe in mind when you're trying to use up some leftover Holiday ham. Thanks Jenn Brown we enjoyed your casserole! Read More

Gotrecipe?

08/29/2015

Brad

02/18/2020

I stuck to this recipe as written for a first try, with 2 small changes. I used a bit more ham, as that was what I had leftover. I also uncovered the casserole and added more cheese on top for a few extra minutes in the oven. This did have a flavor reminiscent of a Reuben sandwich. I would think that using dill pickle relish vs sweet relish as called for is important to capturing the correct flavor. I was a little concerned that the honey mustard might be too sweet, but it was fine. When I make it again, I may switch to a sweet-hot mustard, just because I like a little bite. Overall though, this was a pretty good recipe and a tasty way to use up leftover ham. Read More

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