Ham and Cheese Casserole
Ham and Cheese Casserole is made with pasta and ham in a super cheesy sauce. A combination of Gruyere and cheddar cheese give this classic comfort food dish a rich, savory flavor with bits of salty ham and crispy breadcrumbs in every bite.
Servings: 8 servings
Calories: 680kcal
Ingredients
- 1 pound rotini pasta (or similar, see notes for gluten free)
- 1/2 cup butter
- 1 large shallot (or small onion, finely diced)
- 2 cloves garlic (minced)
- 1/2 cup all purpose flour (see notes for gluten free)
- 1 teaspoon mustard powder
- 2 cups whole milk
- 8 ounces Gruyere cheese (shredded)
- 4 ounces cheddar cheese (shredded)
- 8 ounces ham (diced, about 1 1/2 to 2 cups)
- salt
- pepper
- 2 tablespoons butter (melted)
- 1/2 cup seasoned breadcrumbs
Instructions
- Preheat oven to 375°F.
- Prepare the pasta according to the directions on the box until al dente (tender with a little bite to it). You want the pasta to be slightly undercooked since it will cook more in the oven.1 pound rotini pasta
- In a large, deep skillet, melt the butter over medium heat.1/2 cup butter
- Add the shallot and cook until starting to soften and turn translucent, about 3-5 minutes.1 large shallot
- Stir in the garlic and cook another 30-60 seconds.2 cloves garlic
- Whisk in the flour and mustard powder and cook an additional minute.1/2 cup all purpose flour, 1 teaspoon mustard powder
- Slowly whisk in the milk until everything is smooth.2 cups whole milk
- Remove the pan from the heat and stir in the cheese until fully melted and blended.8 ounces Gruyere cheese, 4 ounces cheddar cheese
- Stir in the ham.8 ounces ham
- Drain the pasta and add it to a large casserole dish. Pour the sauce over it and stir to combine. Season with salt and pepper to taste.salt, pepper
- Melt the butter and stir in the breadcrumbs. Sprinkle over the top of the casserole.2 tablespoons butter
- Bake for 20-25 minutes or until the breadcrumbs are golden brown the the casserole is hot and bubbly.1/2 cup seasoned breadcrumbs
- Garnish with fresh, minced parsley, chives, or green onion, if desired.
Notes
Tips and Techniques
- To make this recipe gluten free, use cornstarch or gluten free flour in place of the all purpose flour and gluten free pasta.
- Shred the cheeses from blocks for the best results. Pre-shredded bags of cheese contain added starch which can make them grainy when melted.
- Store leftovers tightly covered in the refrigerator. Consume within 3 to 5 days.
Nutrition
Serving: 1serving | Calories: 680kcal | Carbohydrates: 58g | Protein: 29g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 906mg | Potassium: 379mg | Fiber: 3g | Sugar: 5g | Vitamin A: 967IU | Vitamin C: 1mg | Calcium: 498mg | Iron: 2mg