Ham & Swiss Cheese Casserole

We love grilled hot ham and Swiss cheese sandwiches, but I extremely dislike standing at the stove buttering umpteen thousand slices of bread and putting them all together.ham-swiss-cheese-casserole-culinary-craftiness
You see, my guys don’t eat just one sandwich each. Depending on who’s in the house for supper, whether or not they’ve eaten anything of significance during the course of the entire work or school day, and how loud their bellies are growling, I may have to make three sandwiches for each of them. I’ve tried and tried to impress upon them the need to eat a good breakfast and lunch, but some days they just don’t have the time or want to make the time. This recipe is the perfect answer for me on grilled ham and cheese nights. It’s quick to assemble then I can walk away until the timer dings. They love it and I love it. 😊Ham & Swiss Cheese Casserole | Culinary CraftinessHam & Swiss Casserole

2 (8 oz.) cans crescent rolls
1 lb. sliced deli ham (your choice – the dryer the better)
2 packages sliced Swiss cheese (16 slices)
6 Roma tomatoes, sliced (or however many slices of any kind of tomatoes to cover 2 layers)
6 eggs, beaten
Salt & pepper, if desired
2 jars Hormel Real Bacon Bits (optional)

Preheat oven to 350° F. Lightly spray a 9×13 or larger baking dish or pan. Unroll crescent roll dough without separating triangles and place in dish, pressing with fingertips to spread out and pinching seams together.

Lay out half the ham over the dough, 1 jar of bacon bits, half the cheese, and half of the tomatoes. Lightly salt/pepper if desired. Ham is usually salty so you may leave that out. Pour half of the beaten eggs evenly over the top of the tomatoes.

Continue layering the ham, bacon bits, cheese, tomatoes in the same order. Carefully and as best you can, cover the top with the other can of crescent rolls, stretching at the same time trying to pinch the seams together. It doesn’t have to be perfect unless you’re a perfectionist. 😉 Pour the rest of the eggs over the top of the dough.

Cover with foil and bake for 20 minutes. Remove foil and continue baking for another 18-22 minutes or until the crust is golden brown. Don’t let it burn. Cool for 5-10 minutes. Cut and serve.

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About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

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