Hot Ham and Cheese Sandwich Casserole

 This hot ham and cheese sandwich casserole is a favorite party food!

Prep Time15 minutes

Cook Time20 minutes

Additional Time3 hours

Total Time3 hours 35 minutes

Ingredients

• 2 12-packs King’s Hawaiian Rolls (party potato rolls are good substitute)
• 1 pound shaved Virginia ham
• 24 slices Swiss cheese
• 1-1/2 sticks butter
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons dried minced onions
• 2 teaspoons poppy seeds

Instructions

1. Slice the King’s Hawaiian rolls in half.
2. Line the bottom of a 9X13" baking pan with the bottom halves of the rolls (they should just fit).
3. Spread half the ham over the rolls, and then layer half the the swiss cheese on top.
4. Repeat the ham and cheese layers once more. Place the other halves of the rolls on top, press them down gently. Set the baking pan aside.
5. In a small sauce pan, combine the butter, mustard, Worcestershire sauce, and dried onions.
6. Over medium heat, stir until the butter has melted to create the sauce.
7. Pour the sauce over top of the rolls in the baking pan, and then sprinkle the tops with the poppy seeds.
8. Cover the baking pan tightly with aluminum foil, and then refrigerate for at least three hours or overnight (better).

When you’re ready to bake:

1. Preheat the oven to 350°F.
2. Place the covered baking dish in the oven for 20 minutes.
3. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting.

Notes

Serve warm or at room temperature. Makes 24 mini sandwiches.

I love this for a baby blessing - when I'm in charge of a dinner at Bear Lake etc...

If you have any leftovers move to another pan or clean dish to store so they come out cleaner on the next day.  Summer's Baby Blessing luncheon 10/10  Aug. 2, 2015

Nutrition Information:

 

Yield:

 12 

Serving Size:

 1
Amount Per Serving: Calories: 437Total Fat: 36gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 115mgSodium: 754mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 23g

French Toast Splendor! girls weekend

 

1 loaf of French bread (you'll gently tear into pieces)

8 oz. cream cheese (cube into squares)

8 eggs

2.5 cups of milk

6 T. butter

one half cup of maple syrup

Blend and pour over broken layers. Squish into bread until soaked up.  Cover and let sit 2-24 hours.  (Best to prep the night before)

Cook:

325 for 35-40 min. check at 35 min., bottom of pan needs to be stiff and touched with the back of fork bounces.)

Sauce:

1 cup apple juice

1 T. lemon juice

teasp. cinnamon

4 T. corn starch

cup sugar

2 T. butter

Cook sauce over stove @ medium until thick.  Add in butter until mixed well and melted.  I like to add more apple juice to dilute the sauce until your "perfect consistency" is reached.

Enjoy with sauce or sauce + syrup.  Enjoy

Potatoes Gratin YUUUUM!

 1 yellow onion, thinly sliced 

2 T. olive oil 

2 T. butter 

2 - 3 lbs. Yukon gold potatoes or russets 

2 cups + 2 T. heavy cream 

2 ½ cups grated Gruyere cheese or Grand Cru (10 oz.) 

2 t. kosher salt Pepper to taste

 ¼ cup fresh minced parsley 

Preheat oven to 350º. Butter 9 x 13-inch baking dish. If using russets, peel potatoes. Thinly slice the potatoes. Sauté onion in olive oil and butter or straight olive oil on medium-low heat for 15 minutes, until tender.

 Mix potatoes in a large bowl with 2 cups cream and 2 cups cheese, salt and pepper. Add sautéed onion and mix. Pour the potato mixture into the baking dish. Pour the remaining cream over the top and sprinkle with the remaining cheese. Bake for 1 hour until the potatoes are tender and the top is browned. Maybe 1 hour and 15 minutes depending on your oven. Garnish with chopped parsley and allow to set for 10 minutes before serving. 

If you want mushrooms: 2 cups mushrooms, sliced (optional) 2 T. butter, melted Coat the mushrooms with the melted butter and spread over the potatoes before adding the extra cream and cheese. From Crystal. They look, smell and taste divine.

Chili Egg Puff - best egg overnight dish

Liz Cowan has been making this for years, and it's from Crystal Dunn in the Olympus 5th Ward Neighborhood cookbook page 24 and is a Christmas day brunch staple, and when we gather for groups.  I've made personally for overnights and pal sleepovers and it's an easy happy winner for all.

 

Occasions to Make Overnight Breakfast Casseroles

Make ahead breakfast casseroles are a staple for any holiday or special occasion for lots of reasons:

1. Breakfast casseroles are quick to throw together, can be made in advance, and easily feed a crowd.
2. They are savory and delicious, which is a nice change of pace from all the sweets.
3. Overnight egg casseroles are packed with protein so they are filling.

I think this green chili egg casserole is perfect for Christmas and Easter, as well as Mother's Day (seriously dads, you got this one - it's crazy easy), brunches, or even on nights when you don't know what to make and want to do breakfast for dinner (who's with me loving breakfast for dinner?!).

INGREDIENTS:

10 eggs

1/2 cup flour

1 tsp baking powder

1/2 tsp salt

1 lb. lowfat cottage cheese, small curd if available

1 lb. monterey jack cheese, shredded

1/2 cup margarine

1 or 2 cans diced green chilies

salsa

Directions:

Beat eggs until light and lemon colored. (Bosch awesome)  Add flour, baking powder, salt, cottage cheese, Monterey Jack cheese, and margarine.  Mix well and stire in green chilies.  Pour into a well buttered 9x13 in pan or spray well with cooking spray.  Bake, uncovered, at 350 for 35 min until top is brown and center is firm.  Serve with salsa.

Serves 8-10.

This can be assembled the night before and refrigerated until ready to bake.  It is especially nice served with fresh fruit, and cinnamon rolls. (Or on Christmas, donuts from Dans, and breakfast meats)

Super Shell Pasta

 I've had this recipe since a kid, and I loved this pic online with the fresh basil on top and extra mozzarella on top.

Ingredients:

Super Shells

1 cup diced Mozzerella (more if want some on top)

2 eggs slightly beaten

1 tsp. dried parsley

16 oz. cottage cheese or ricotta cheese

1 cup cheddar cheese grated  (divided)

2 shakes of salt and pepper

1 15 oz. can tomato sauce

1/2 tsp. minced onion

1/2 tsp. Italian Seasoning

1/2 tsp. Garlic salt

¾ cup fresh basil leaves finely chopped (about 8 to 10 leaves) for garnish

Cook Pasta Shells 15 min. drain and put on some wax paper

Mix eggs, cottage cheese, mozzerella and 1/2 cup of cheddar grated, salt and pepper and parsley

Mix tomatoe sauce, minced onion, garlic and Italian Seasonings

Cover a small am of seasoned tomato sauce on the bottom of the pan

Fill shells with cheese mixture (I use medium cookie scoop)

Pour sauce over and sprinkle left over cheddar (mozzarella optional) 

Cover

Cook 350 degrees for 35 min.

stand 5-10 min.

Enjoy~

better than ever FUNERAL POTATOES

Potatoes and Bread are my favorite foods so I'm sort of picky and must be hard wired to consume carbs and starch..

Enjoy this easy winner.  A request every Christmas Eve Dinner with the Olsons.

6 cooked and grated potatoes or 2 lb. bag of shredded hash browns
1 can cream of mushroom soup
1 can cream of chicken soup
1 carton sour cream (16 oz.)
1.5 cups grated cheddar cheese
1/4 cup green onions (I always add a tinch more since I love them)
Corn flakes and butter

Combine the first six ingredients.  Place in a 9x13 pan.  Top with buttered crushed corn flakes.  Bake at 350 for 45-60 min. depending on your preference.  

If you make the day before they need to cook a little longer.  For the corn flakes I dump in about 2 cups of corn flakes into my food processor, and pulse into small flakes and melt 3-4 TBS. of butter and combine and then add to the top of my potato casserole.

I think it would be fun to mix around and play with the type of cheese you put in as well :)