Classic Ham and Swiss Casserole

Rating: 3.33 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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
additional:
2 hrs 5 mins
total:
2 hrs 50 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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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  • 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.

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.

Nutrition Facts

Per Serving:
374 calories; protein 19.8g; carbohydrates 46.7g; fat 13.4g; cholesterol 42.3mg; sodium 1195.3mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Brad
Rating: 4 stars
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

Most helpful critical review

Gotrecipe?
Rating: 3 stars
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
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
lutzflcat
Allstar
Rating: 3 stars
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?
Rating: 3 stars
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
Brad
Rating: 4 stars
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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