This is not your average ham and cheese sandwich casserole!

It’s taken over five years for me to make a recipe that was first mentioned to me by a friend at work in 2005. This particular recipe was SO good, that not only have I heard about it from that friend, other coworkers have mention it as well.

You’ve got to try this ham and cheese sandwich thing Missy makes!

I don’t know what’s in it, but that baked ham sandwich recipe from Missy – it’s amazing!

So, finally, for Jack’s birthday party (with 20 guests) I made it. Or, rather…. Them, I made them. TWO delicious, gooey, warm baking dishes of Hot Ham and Cheese Sandwich Casserole using King’s Hawaiian Rolls. Soooo good.

This is not your average ham and cheese sandwich casserole, my foodie friends.

Hot Ham and Cheese Sandwich Casserole

hot ham and cheese sandwich casserole

 

This is not your average ham and cheese sandwich casserole!
 
Prep time
Cook time
Total time
 
Author:
Serves: 48
Ingredients
  • 2 24-packs King's Hawaiian Rolls (Party Potato Rolls are an okay substitute)
  • 1 pound shaved Virginia ham
  • 24 slices Swiss cheese
  • 1½ sticks butter
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dried onions
  • 2 teaspoons poppy seeds
Instructions
  1. Slice the King's Hawaiian rolls in half. Line the bottom of two 9X11 baking pans with the bottom halves of the rolls, 24 in each pan (they should just fit). Spread the ham over the rolls, and then layer the Swiss cheese on top. Place the other halves of the rolls on top. Set aside.
  2. In a small sauce pan, combine the butter, mustard, Worcestershire sauce, and dried onions. Over medium heat, stir until the butter has melted to create the sauce. Pour equal parts of the sauce over top of the rolls, and then sprinkle the tops with the poppy seeds. Cover the pans 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. Place the covered baking dishes in the oven for 20 minutes. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting. Serve warm or at room temperature. Makes 48 mini sandwiches.

 

Hot Ham and Cheese Sandwich Casserole {Using King’s Hawaiian Rolls}

It’s taken over five years for me to make a recipe that was first mentioned to me by a friend at work in 2005. This particular recipe was SO good, that not only have I heard about it from that friend, other coworkers have mention it as well.

“You’ve got to try this ham and cheese sandwich thing Missy makes”

“I don’t know what’s in it, but that baked ham sandwich recipe from Missy – it’s amazing!”

So, finally, for Jack’s birthday party (with 20 guests) I made it. Them, I made them. TWO delicious, gooey, warm baking dishes of Hot Ham and Cheese Casserole using using King’s Hawaiian Rolls. And ooohhhh….were they good.

Ham and Cheese Sandwich Casserole using King's Hawaiian Rolls

Prep: 15 minutes | Rest: 3 hours | Bake: 25 minutes | Yield: 48 mini sandwiches

Ingredients:
2 24-packs King’s Hawaiian Rolls (Party Potato Rolls are an okay 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 onions
2 teaspoons poppy seeds


Ham and Cheese Sandwich Casserole using King's Hawaiian Rolls

Directions:

Slice the King’s Hawaiian rolls in half. Line the bottom of two 9X11 baking pans with the bottom halves of the rolls, 24 in each pan (they should just fit). Spread the ham over the rolls, and then layer the Swiss cheese on top. Place the other halves of the rolls on top. Set aside.

In a small sauce pan, combine the butter, mustard, Worcestershire sauce, and dried onions. Over medium heat, stir until the butter has melted to create the sauce. Pour equal parts of the sauce over top of the rolls, and then sprinkle the tops with the poppy seeds. Cover the pans tightly with aluminum foil, and then refrigerate for at least three hours – or overnight (better).

Ham and Cheese Sandwich Casserole with King's Hawaiian Rolls


When You’re Ready to Bake:

Preheat the oven to 350°F. Place the covered baking dishes in the oven for 20 minutes. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting. Serve warm or at room temperature. Makes 48 mini sandwiches.

Fabulously Addictive Cheesy Potato Soup

The other day I had a Facebook message from a friend suggesting an online food contest she thought I should try. Actually, her words were, “You could rock this…,” and I was flattered (even if it turns out she said the same thing to her other foodie friends).
What kind of contest is it, you ask? A potato contest!
And what does the grand prize winner get? A professional photo of the recipe and the cover of Family Circle magazine, plus a few other goodies.
So, I am going to rock this. I have the most amazing, comforting, delicious, cantstopthinkingabouttheleftovers recipe for cheesy potato soup, and now I’m going to share it with you. 

You will get addicted!
Cheesy Potato Soup

cheesy potato soup, potatoes, potato soup recipes
{Print this recipe}

Prep: 15 minutes | Cook: 20 minutes | Serves: 4-6

Ingredients
2 cups water
6 potatoes, cubed
1 medium onion, diced
1 1/2 tsp salt
1/4 tsp black pepper
1/4 cup salted butter
1/4 cup flour
2 cups milk*
2 cups cheddar cheese, shredded
3 green onions, sliced
6 strips bacon, cooked & crumbled
1/4 cup sour cream
Directions
Combine the first five ingredients in a large soup pot.

potatoes, potato soup recipes, cheesy potato soup
Bring to a boil, then cover and simmer for 15 minutes (or until potatoes are fork-tender). Keep covered over low heat; do not drain.


Meanwhile, in a medium sauce pan, melt the butter over medium heat. Add the flour, whisking to combine, then let cook for an additional minute. Add the milk all at once, whisking occasionally. Once the mixture starts to thicken and bubble, whisk constantly for one more minute. Remove from heat and add the cheese, stirring until cheese has melted. Add the milk mixture and the green onions to the soup pot and stir to combine. Let simmer for another 10 minutes.

Serve hot with bacon and sour cream for garnish.

Let’s hope we have a winner!

*I use whole milk, but you could try 2%. I wouldn’t use skim milk because it doesn’t have enough fat content and your sauce could break.

Peach Blackberry Cobbler

And now, presenting the winner of (a)Musing Foodie’s August Food Challenge: Peach Dessert….

Peach Blackberry Cobbler

About ten years ago, I was living in Savannah, GA, freshly out of college and a stale relationship. Now on my own, I met friends that helped me build a new and exciting life, and I discovered a new cable channel called Food Network. I believe it was at this point that my love for food, cooking, eating out, etc., really started to blossom.

While living in Savannah, I picked up a cook book by The Junior League which featured recipes created and tested by the city’s best chefs and restaurant owners: Savannah Style.

I don’t know this for sure, but considering the amount of butter and sugar, I have to assume that self-proclaimed “Butter Queen” Paula Deen had input on the peach cobbler recipe that I’ve come to call my own.

Here are the top five reasons you MUST try this cobbler:

  1. The ingredients are staples in even the most meagerly stocked kitchen.
  2. Yeah, there might be an entire stick of butter in there, but how else would you get that crispy goodness around the edges?
  3. You can make this cobbler out of just about any kind of fruit on hand, fresh or frozen. I’ve made peach, blueberry, strawberry, pear/raspberry, peach/blackberry, mixed berry…endless possibilities!
  4. If you’re low on fruit, just go high on batter – it’s so yummy!
  5. There’s a chance you could have leftovers, just a chance. If so, you’re in luck! The cobbler gets better after sitting overnight! Just reheat for 15 seconds in the microwave; you’re good to go!
And now for the recipe. I thought the best way to present it would be to share a photo of my stained, dog-eared, worn copy; however, it looks a little too smudgy to read clearly:

Savannah Style Peach Cobbler

So, here’s my version, with a blackberry twist:

Peach Blackberry Cobbler
 
Prep time
Cook time
Total time
 
A favorite cobbler recipe of mine that I found while living in Savannah, Ga.
Author:
Serves: 6
Ingredients
  • 2 cups peaches, sliced
  • 1 cup blackberries
  • ½ cup sugar
  • ½ cup salted butter
  • ¾ cup flour
  • 2 teaspoons baking powder
  • 1 cup sugar
  • ¼ teaspoon salt
  • ¾ cup milk
Instructions
  1. Mix the peaches and blackberries with ½ cup sugar and set them aside aside. Preheat the oven to 350°F. Put the butter in the bottom of deep 2-quart baking dish and set it in the oven to melt.
  2. Make a batter of remaining ingredients and pour it over the melted butter — do not stir. Put the peaches on top of batter; again — do not stir. Bake until crust is light brown and puffy, approximately 35 to 45 minutes.

Savannah Style Peach Cobbler

Virtually any type of fruit (non-citrus, although zest is yummy as an add-on) can be used in place of peaches. If you want to try apple cobbler, I’d cook the apples down a bit before adding them so that they’re soft.

Peach Blackberry Cobbler

You see a Peach Blackberry Cobbler here (YUM!)…what kind of cobbler fruit pairing will you try first?

Cobbler photos by Josie Johnson.

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