This is a great casserole to serve for breakfast on a weekend morning. I’m making it for Christmas breakfast this year actually. It’s easy to do and better still, you can make it a day in advance. I like to serve this casserole with a bowl of salsa on the side. Yum!
BREAKFAST CORN CASSEROLE
3 Tbsp. butter
1 small onion, chopped
4 ozs. chopped fresh kale
1 tsp. fresh thyme leaves (can substitute dried)
½ tsp. salt
¼ tsp. pepper
2 cans whole kernel corn, drained
2 cans cream-style corn
1 lb. ham, diced
½ cup sour cream
1 box cornbread mix (like Krusteaz or Marie Callenders)
2 cups shredded sharp cheddar cheese
Preheat the oven to 350°F. Grease a 9×13 pyrex glass baking dish.
Melt butter in a large pot over medium heat.
Add onions, kale, thyme, salt and pepper, and cook, stirring frequently, until kale is soft and onions are translucent.
Add corn, ham, and sour cream, and cook until hot and bubbly.
Pour corn mixture into prepared baking dish; set aside. If making ahead, cover and refrigerate overnight at this point.
Next day, remove casserole from refrigerator at least half an hour before baking.
Prepare the cornbread batter according to directions on the back of the package.
Stir 1 cup cheese into cornbread batter.
Pour cornbread batter over corn mixture in baking dish.
Top with remaining 1 cup cheese.
Bake for 35 minutes or until corn is bubbling and corn bread topping is done.
One of the nurses at work gave me this recipe several years ago and it fast became a favorite in our family! It’s different from the usual breakfast casserole because you make little mini ham and cheese sandwiches and then turn them into a yummy casserole dish. I love Hawaiian rolls, too, which is what you use to make the little sandwiches. You’ve got to give this recipe a try! It’s super easy to do and is a great dish to take to potlucks and family gatherings. I know it’ll become a favorite with your family, too!
HAM AND CHEESE BREAKFAST SANDWICH CASSEROLE
2 pkgs. Kings Hawaiian rolls (12 rolls to a pack)
1 lb. shaved ham
1 lb. swiss cheese (can substitute provolone, mozzarella, or other white cheese)
2 sticks butter
2 tbsp. dijon mustard
2 tsp. worcestershire sauce
2 tbsp. dried onions
Preheat oven to 350°F. Grease a 9×13-inch pyrex glass baking dish.
Cut all the rolls in half and place the bottom halves into the prepared baking dish.
Top the bottoms of the rolls with ham, then the cheese.
Place the top halves of the rolls onto the sandwiches.
Cover pyrex dish with aluminum foil and bake for 20 minutes.
While sandwiches are baking, make sauce by melting together the butter, dijon mustard, worcestershire sauce, and dried onions in a bowl in the microwave.