June 3, 2016

Ham & Swiss Bubble Up Casserole

I've been kind of obsessed with the "bubble up" casserole variations that are floating around food blogs. Basically, the only constant ingredient is biscuit dough--all the other ingredients are varied to make all sorts of different casseroles. Anyway, I had a bag of shredded swiss cheese in my fridge that I needed to use up before it went bad, and so I decided to make my own variation of a bubble up casserole... Ham & Swiss!  It turned out to be absolutely delicious (probably my favorite bubble up I've made so far).

Ham & Swiss Bubble Up Casserole

2 small (8 oz) cans of buttermilk biscuits (the kind that are 3 biscuits per serving)
8 oz. diced ham
4 Tbsp. butter
4 Tbsp. flour
1/4 tsp. Italian seasoning
2 cups milk (I used whole fat milk)
6 oz. shredded swiss cheese
2 Tbsp. Parmesan cheese

Cut each biscuit in half, and then in half again (so you get four pieces from each biscuit) and put them in a 9 x 13 casserole dish. Toss the ham into the dish as well. Preheat oven to 400 degrees F.

Heat a medium saucepan over medium-high heat and add the butter. When the butter is melted, add the flour and stir until smooth. Add the Italian seasoning, and very gradually stir in the milk. Stir constantly while you add the milk, so that it stays smooth and you keep the roux from being clumpy. Once all the milk has been added, heat until it just comes to a boil. Remove from the heat and add the cheeses. Stir until the cheese is melted and the sauce is smooth.

Pour the cheese sauce into the casserole dish, and stir to combine the biscuits, ham, and cheese sauce. (It will look like there is way too much sauce, but the biscuits will "bubble up" while baking.) Bake uncovered for about 20-30 minutes (take it out when the biscuits just start to brown on the edges of the dish).

Serves 6. Nutrition info is using whole milk and full fat cheese.

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