Hot Ham and Cheese Sandwich Casserole

Hot ham and cheese sandwich casserole is the perfect savory recipe to feed a crowd on game day, for a holiday, or just because! Who doesn’t need good party recipes now and again, right?

hot ham and cheese casserole recipe
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. I find myself gravitating to things like no bean pork chili or baked ziti as easy-to-make crowd pleasers, or considering other elegant finger food for our hosted get togethers.

But, 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 2nd 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!

PS: Check out these amazing summer BBQ recipes that go with my Hot Ham and Cheese Sandwich Casserole perfectly (including a fun cocktail)!

3.0 from 1 reviews
This is not your average ham and cheese sandwich casserole!
Prep time
Cook time
Total time
Serves: 48
  • 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
  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.
Check out these amazing summer BBQ recipes that go with these perfectly (including a fun cocktail)!

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  1. Judith says

    I also know a missy whose nieghbor makes this for Missy and her husbands tailgate parties! I was looking for the recipe when I came across this mentioning Missy! I wonder if it is the same awesome woman :). This is one of the best things I have ever tasted. She made them with ham and turkey…

      • Judith says

        No, In Nashville TN! They have a tent for tailgating at EVERY Vanderbilt Football and Baseball game since 1998! I am so happy that you posted a similar recipe and that I found your great blog :).

        • (a)Musing Foodie says

          Wow – that’s impressive! My in-laws tailgated at Univ. of MD football games for nearly 20 years.

          I hope you like this recipe, and I’m glad you found the blog too!

    • (a)Musing Foodie says

      Hi Ellen! If you’d have access to the oven at the other location, I’d wait and do the baking there. Otherwise, next best idea would be to bake it at home, then tote it in an insulated casserole bag with a warming pack on top. If you don’t have one of those, then I’d wrap the casserole in foil, then towels, and then bring it in a box/bag. Good news is, while these sandwiches are best served hot, they also taste good warm/room temp. Enjoy!

    • (a)Musing Foodie says

      Hi Amy! So, if you’re eating it right out of the oven, it shouldn’t be so soggy that it needs a knife and fork, but it might drip a little (in a good way!). But, if you’re baking it and then transporting it, there’s a chance the bread could get a little soggy. When I make it, we just break it apart and eat it with our fingers.

      • Amy says

        Thanks. I’ve made something much like this, but the sandwiches are individually wrapped in foil, then baked. This seems much easier. Yum!

    • (a)Musing Foodie says

      Hi Candice! Absolutely – just take into account that onion powder is a more concentrated flavor, so the ratio may not be the same as onion dried onions. Maybe 1 teaspoon of onion powder is what I’d try…. Let me know how it turns out!

  2. Amy says

    Do you really fit 24 in a 9×11 pan? I bought everything to make these tomorrow and the pan seems way too small for 24? Also, only 1 lb of ham for 48 sands? I got 1 1/2 and it doesn’t seem like enough. Thanks!

    • (a)Musing Foodie says

      Hi Amy! Yes, 24 fit into a 9×11″ pan (as pictured), but you have to buy the small rolls. Not regular sized rolls. And it’s supposed to be a thin layer of ham, but you can certainly make it as thick as you want. These are intended to be appetizers, but you can definitely make a meal out of them! Hope that helps!

  3. Cheryl says

    what happened to the Pepperidge Farm rolls, the 20 in a pack. I used these but I can’t find them anywhere, not even on their website. Were they discontinued? This is really making my holidays a lot harder!

  4. Sarah says

    Don’t you need 48 slices cheese? I am going to try half as the recipe states and half with potato rolls and cheddar (picky eaters), with doubling or tripling the ham to make it a main for our Superbowl party! I’m excited! They look so good!

    • (a)Musing Foodie says

      Sarah – I guess it depends on how cheesy you want it. With the smaller rolls, a half-slice works fine. So, 24 would be the right amount. :-)

  5. Nicole says

    Hey these look great! I’m having a party I would love to serve these at. I will do the ham, but don’t like Swiss…why do you think would be a good alternative? Cheddar? American? Also want another meat option since this will be our main dish. Roast beef? Turkey? What does everyone think? Thanks!

    • (a)Musing Foodie says

      Hi Nicole! Hmmm… I think roast beef & cheddar would be an excellent combo! As for another pairing with the ham, how about provolone or muenster?

  6. Karen says

    They sound fabulous! if I can’t find the mini Hawaiian rolls, how would I change recipe to accomodate reg sized Hawaiian rolls?

    • (a)Musing Foodie says

      Hi Karen – If you can’t find the mini Hawaiian rolls, you can use mini potato rolls. If you use the larger sized Hawaiian rolls, nothing really changes with the recipe, except knowing how many to buy to fit in the pan. 😉 Good luck!

      • says

        Yeah I couldn’t find the small Hawaiian rolls either. So I bought another small type roll to use instead. Plus I couldn’t find regular Dijon mustard. So I’m using honey Dijon. Making them tonight. Hopefully they will turn out good.

  7. Linda says

    I had been scouring the net for a dish “for a crowd” and kept coming back to this recipe. I’m making this recipe for a gathering in 2 weeks. I going to do your traditional recipe with ham an cheese and then since it’s a St Paddy Party, I’m going to do another batch with corned beef (from the deli) and swiss cheese.. Instead of poppy seeds on top of the sliders, I’m thinking caraway seeds. I’ll let you all know how it turned out.

  8. Jennifer Kramer says

    I just found your site and I love it! I will be making the ham n cheese sandwich casserole…cant wait. I love to find new food recipes and love to cook. Thanks for your blog

  9. Linda says

    OK….The corned Beef were to die for. I did keep the poppy seeds on top instead of caraway seeds. Another version…Here goes: Slice off 2 slices of Hawiian Sweed bread. Stuff with the ham and cheese (like you were making a grilled cheese) and brush the outside with the butter/mustard/ onion mixture and grill like a panini or a grilled cheese…
    ..OH YEAH!

  10. Linda says

    And did I mention…My friends wanted to know who invented this…they deserve an award! I’m making a batch tomorrow for a friend. I found my rolls in Target. So nice not to have to get them thru Amazon. I could eat a whole tray of these mini globs of cheesy ham delights.

    • (a)Musing Foodie says

      Jess – They’re not as good (although cooked and eaten room temp is yummy), but certainly fine to eat. I’d worry about the bread getting stale around the edges if you wait too long to eat the leftovers.

    • (a)Musing Foodie says

      Patty – that’s a great question! I’ve never done that, but I’m not sure it would hurt anything. You could always freeze them before cooking and thaw them out in the fridge overnight when you’re ready to cook. If you try it, let me know how it turns out!

  11. janet says

    These are great with the ham but I have a couple of people who do not eat ham. If I use turkey what cheese would you suggest? I saw the corned beef idea and like that, any other ideas?

  12. tera says

    Found this recipe on pinterest a little over a year ago and our family loves them! We make them for all the special family get togethers and parties. Never heard anyone say they didn’t like them. So simple and super easy to make plus super yummy.

  13. Lyndsey says

    I was looking at this recipe and really wanted to make it for a small pot luck tonight, I’m not sure I have time to refrigerate them. Would they still turn out okay?

    • (a)Musing Foodie says

      Hi Lyndsey! As long as you give them a little time to sit before you bake them, I think they’d be fine. Letting them rest in the fridge for a few hours (or overnight) is ideal because the flavors really meld together, but it’s not critical. My guess is that they’ll still taste gooey and delicious. Let me know how it turns out!

    • (a)Musing Foodie says

      Hi Kathleen! I’m not sure what homemade hops are, but yes – you can play around with the type of roll. You want something soft, which is why a potato roll or the King’s Hawaiian rolls are recommended. Let me know how yours turn out and what you end up using!

    • (a)Musing Foodie says

      Kara – I’ve made creamy potato salad as a side with salad and chips. Baked beans would be yummy too!

  14. Judy says

    Great recipe! I made these for a work potluck. Luckily we have an oven that can be used at work, so I made the night before cooked them at work. Followed the recipe exactly and they came out perfect. Everyone really liked them – the Dijon gives them a good taste, they weren’t greasy and were easy to eat. I was thinking about playing around with different meats and cheeses but they are perfect the way they are!

  15. Shannon says

    Made these today and they were excellent! In fact, I just microwaved some leftovers to have for a snack and they were just as good reheated! Will definitely make these again!

  16. says

    This recipe looks so yummy – planning to make these for my son’s 2nd birthday party – two quick questions – did you bake each of your dishes of 24 separately or in the oven at the same time? And for the dried onions is that the same as McCormick’s Minced Onions? Or am looking for something different? Thank you – looking forward to trying these!

    • (a)Musing Foodie says

      Hi Kim! Yes, I baked both trays at the same time. And yes, minced onions are the same as dried onions! :-) Hope you enjoy!

  17. says

    I only used 24 rolls but the same amount of liquid and it just doesn’t seem like there is enough to soak into all of the bread? I made it this morning going to let it soak all day cook tonight. I almost made a whole other batch of liquid…lol

    • (a)Musing Foodie says

      Theresa – so you used double sauce on a pan of rolls, and it still seemed like not enough? LOL! It’s not supposed to be swimming in it (although I can’t imagine going drastically wrong using TOO much better…but it might be a lot greasier). Let me know how it turns out!

      • Eleanor Hooker says

        I made these this evening & really wasn’t pleased. I baked them longer than directed just to soak up the butter sauce. I finally took them out of the pan & continued baking them on a piece of foil. Then I blotted them with two sets of paper towels. That being said I did get compliments on them. If I ever try this again, I will most definitely cut the sauce in half. Maybe a personal taste thing, but just way too greasy for me.

        • (a)Musing Foodie says

          Eleanor – interesting! I’ve feedback in the other direction too, that there isn’t enough sauce. Did you make two trays of the sandwiches?

          • Eleanor Hooker says

            No, just one tray of 12 rolls. Used just 1/2 cup of butter for the sauce. As I said, may just be a personal preference. Thank you for your reply.

  18. Angie says

    I am making these for a baby shower on Saturday. I thought about baking them in a roaster oven so I can serve them hot. Do you know how long I should roast them or even if this would work?

    • (a)Musing Foodie says

      Angie – a “roaster” oven? Is that like a toaster oven? If so, that could work if it holds enough, and if the temp gets high enough. You might want to watch closely to be sure the tops don’t burn if they’re close to the top of the oven. You can also bake them at home (maybe not quite all the way), and then reheat them at the shower.

  19. Kathleen says

    silly question but when spreading the ham over the rolls, am i cutting each piece of ham to fit in the rolls or do i have to cut and separate the rolls after they are baked? when you pull them apart will the ham just rip??
    My neighbor made these.. we all went crazy over them but i don’t remember having a probably getting them out of the pan.

    • (a)Musing Foodie says

      Hi Kathleen! I usually pull the ham apart and put it in little bundles on each roll – nothing fancy or orderly. I also leave the rolls together, so they kind of pull apart, but you also might find it’s easier to use a knife to cut them first. Not much help – sorry! Point is: they’re forgiving. :-) Hope you love them as much as when your neighbor made them!

  20. Gail says

    do you try to keep the ham on each individual roll or just spread it around and then cut in between each sandwich?

  21. says

    I would like to take to the lake but would need to cook this the day before. Just curious how they would be the next day. Won’t have an oven to heat- just a grill and microwave

    • says

      So, I think they’re definitely best cooked and eaten fresh, but I also think you could reheat them on the grill, too. I’d make sure to cover them tightly with foil, and make sure that the pan isn’t too close to the coals or grill element (so the bottoms don’t get burnt). Another option would be to reheat individual portions in the microwave…


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