Hot Ham and Cheese Sandwich Casserole
Dinner,  Dinner Casseroles,  Food,  Holidays

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?

When hosting a larger gathering, I normally find myself gravitating to things like no bean pork chili or baked ziti as easy-to-make crowd-pleasers.

I like to go with a tried and true staple, because it’s less stressful and I’m of the notion that the host should enjoy the party, too! (Thank you, Ina!)

For my son’s 2nd birthday party (with 20 guests) years ago, I decided to try something new after hearing about various iterations of “baked sliders all in one pan” that are “enough to feed a crowd!”

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Hot ham and cheese sandwich casserole is the perfect savory recipe to feed a crowd on game day, for a holiday, or just because!
 

Hot Ham and Cheese Sandwich Casserole

The beauty of this delicious menu option is really three fold:

1. Everything’s made all in one pan.

(Or two or three, depending on how many you need.) I like to use disposable deep-dish baking trays like these, so that when the party’s over I have fewer dishes to wash.

If you’re the type who doesn’t mind a couple extra pans in sink, or you have beautiful casserole dishes you’d like to show off, then by all means use those!

2. You. Can. Make. Them. Ahead.

This is genius when it comes to enjoying a party you’re hosting.

Prep them the day before, throw them into the fridge, and then an hour or so before the party starts go ahead and bake them.

These suckers are delicious hot out of the oven, and they’re also good at room temp, which means you don’t have to be precise with your timing.

3. The recipe is super flexible!

The traditional way is with ham and cheese, like mine, using King’s Hawaiian Rolls. (Soooo good.)

That said, if your grocery store doesn’t carry King’s Hawaiian, either buy them in advance here … gosh, how I love Amazon…, or use party potato rolls instead.

And, if you’re not a fan of the ham and cheese combo, or want a little variety, use something else: roast beef and provolone, turkey and gruyere, mushrooms and swisse.

The combinations are endless!

Here are some of the kitchen tools I use to make hot ham and cheese sandwich casserole:

No one ever said the holidays had to be full of difficult and time-consuming recipes. The best celebrations are had over simple holiday recipes that taste great and are easy to prep and make. Cheers!

Hot Ham and Cheese Sandwich Casserole

Yield: 24
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 35 minutes

Hot Ham and Cheese Casserole is a favorite party food!

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 the half the ham over the rolls, and then layer half the the Swiss cheese on top.
  4. Repeat the ham and cheese layers. Place the other halves of the rolls on top, press them down gently. Set 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, and then sprinkle the tops with the poppy seeds.
  8. 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.
  2. Place the covered baking dishes 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.

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

Did you make this recipe?

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Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) I'm always on the hunt for the perfect mojito, inspiration for another tattoo and time to finish my novel.

127 Comments

  • Judith

    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

        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

          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

      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

      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

        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

      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!

  • Amy

    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

      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!

  • Cheryl

    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!

    • Tammy

      Hey Cheryl,
      I had used the Pepperidge Farm rolls, the 20 in a pack years ago. I can’t find them anywhere now either. Martinis make a small potato roll that I will try since the Pepperidge ones have become extinct. This recipe can be made with so many different items but Lisa’s recipe is very close to the one I had been given & used years ago,

      • Kristina

        This is years later haha but I found Sara Lee Hawaiian rolls and used them tonight. Great thing about this recipe is that it’s super versatile. I didn’t have Swiss and no one in my house really likes that so we used sharp and Colby jack. Also, we smoked a huge ham and used leftovers in this recipe. Used onion powder since I ran out of minced onion… it turned out wonderful. Could only fit 12 regular sized rolls in the pan but that’s perfect as I’m using this recipe as a dinner not an appetizer 🙂

  • Sarah

    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

      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. 🙂

  • Nicole

    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

      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?

    • (a)Musing Foodie

      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!

      • angie

        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.

  • Linda

    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.

  • Jennifer Kramer

    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

  • Linda

    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!

  • Linda

    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

      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

      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!

  • janet

    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?

  • tera

    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.

  • Lyndsey

    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

      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

      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!

  • Judy

    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!

  • Shannon

    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!

  • Kim

    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

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

  • Theresa

    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

      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

        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

          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

            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.

  • Angie

    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

      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.

  • Kathleen

    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

      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!

  • MaJudy

    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

    • Liza Hawkins

      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…

  • Sheila

    Hi! I’ve been looking at this recipe for months and can’t wait to make it for our big game Sunday night! All the reviews are awesome. My question is. ..I actually despise mustard, is it a strong mustard taste? Can I substitute or maybe just use less? ? Eveything else sounds great:-) any thoughts?

    • Liza Hawkins

      Hi Sheila! Since the mustard is cooked in a sauce with the Worcestershire, I do NOT think there’s a strong mustard taste. Dijon isn’t terribly strong or spicy, but you could use a honey mustard instead if you think the sweetness would be better. It’s only a couple teaspoons in the sauce that’s going over top the WHOLE tray of sandwiches, so it’s not the same taste as if it was slathered on the buns or something. Let me know what you end up trying!

  • val

    Can I make these 2 days in advance? Also my local store didn’t have Hawaiian bun I bought frozen rhodes dinner rolls would you suggest baking the rolls then go on with the recipe?

    • Liza Hawkins

      Hi Val! Yes, you can put it together two days in advance (gives those flavors more time to meld). And, it’s good with other rolls – but, definitely bake them first! You don’t want to use raw dough for this.

  • Brittany

    I’ve made this recipe multiple times over the last year and my family loves them!! It’s so quick and easy and so delicious.

    I’ve made it using only 24 rolls and the whole amount of sauce. The only thing I don’t use is the poppy seeds. . It is wonderful, they do come out “greasy” but to me that’s just part of what makes it so good!! I’ve let them sit over night and baked them the next night. I’ve also baked them right after I assemble and it turns out the same every time! I get full off of 2 of these little guys and that’s without any side dishes! I don’t think it has a strong mustard flavor, I think everything just mends together and it’s just perfection!! Thanks so much!

  • Kelley

    I catered my mother’s 70th bday party and made these awesome sandwiches. I used the Hawaiian Mini Sub Roll, and used ham with some American and some Swiss cheese, turkey/Colby, roast beef with some pepper jack and some Swiss. They were a huge hit and easy to fit with anything else prepared. I continue to make them for family and friends. And you are right. These are even good at room temp.

  • Sheila

    We LOVE these! My boyfriend can’t get enough, although I’ve alerted them slightly because I can’t do mustard. Instead I use a little mayo on the bun and add just a dollop of honey mustard in the sauce. I’ve also used several different lunch meats and cheese. Our favorite is with turkey and alternating the cheese on each row with swiss, Colby and pepper jack. You still get a little sweet taste because of the Hawaiian roll. So yummy!

  • Deb

    I made these for a work party for our MOPS workers and they were a big hit! Then used the leftovers to send with my hungry hunters and they loved them – even cold the next day. Yummy recipe! My MIL is going to make them for a men’s luncheon at church.

  • Toni

    recipe says 2 12-packs of rolls but several comments refer to making 48 sandwiches.
    The stick and a half of butter – is that for one pan of 24 or 2 pans of 24?

    • Liza Hawkins

      Hi Toni! The original recipe was for two pans of 24, which is why you probably noticed comments suggesting 48 sandwiches. If you need 48, just double the current instructions and you’ll be good to go.

  • Pam Mayfield

    The recipe on the Kings Hawaiian website calls for 1/2 cup butter. Yours is 1 1/2 sticks. Do you think the extra 1/2 stick is better?

  • Tracy

    These are wonderful! I didn’t have ham and Swiss, so we substituted turkey and Colby Jack cheese. Everyone loved them. Next time, I’ll do 12 of each.

  • Lisa

    I’m thinking of serving these at a graduation party (not at my home) for 100-150 guests. Do you think it would work to bake them at home in advance and warm them up in a roaster oven (which would require stacking)?

  • Ruth French

    Looking for hot roast beef and cheese Sandwich Casserole just like the Ham and cheese one which was absolutely delicious..everyone enjoyed them.
    But need the recipe for the hot roast beef and cheese..loved that one too someone brought ,so could you please send to me,
    Thank you so much.
    Ruth

    • Liza Hawkins

      Hi Ruth! I’ve considered putting other versions on here, but so far haven’t. You can follow the same ratios of cheese and meat, but instead get thinly sliced deli roast beef and then use slices of provolone cheese (or another good melty cheese). Saute some onions and layer those on between the meat and cheese if you want. Otherwise, all the ingredients and steps would be the same!

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