Marinated Hot Ham Sandwich Casserole

Piece of hot ham sandwich casserole with golden brown cornflake crumbs on top on a small plate, ready to be served.

Marinated Hot Ham Sandwich Casserole

I found this recipe in an old community cookbook from the 1980s, and it gives the best vintage vibes! It's essentially ham sandwiches soaked in a milk and egg mixture, but the real magic happens when you pour melted butter and cornflake crumbs over the top before baking. It adds the most incredible crunch that a standard strata just doesn't have.

Prep Time10

Cook Time1

Soaking Time8

Total Time9 10

Servings: Servings

Author: Carlee

Ingredients

16 slices sandwich bread
½ pound sliced ham lunchmeat
8 slices cheese American, Swiss, or muenster
7 large eggs
1½ teaspoons mustard powder
3 cups milk
1 teaspoon salt
⅓ cup butter melted
1 cup crushed cornflakes

Instructions

If desired, cut the crust off of the 16 slices sandwich bread. Grease a 9x13-inch pan and arrange half of the bread in the bottom.
Top each piece of bread with some of the ½ pound sliced ham and a slice of cheese. Then finish each sandwich with another piece of bread.
In a medium bowl, whisk together the 7 large eggs, 1½ teaspoons mustard powder, 3 cups milk, and 1 teaspoon salt. Pour over the slices of bread.
Cover and refrigerate for at least a couple of hours or overnight.
When ready to bake, preheat the oven to 300℉.
Sprinkle the 1 cup crushed cornflakes over the top of the sandwiches and drizzle with ⅓ cup butter.
Bake for 60-70 minutes or until the top is golden and the center is set. Let rest for 5-10 minutes before cutting into pieces and serving.

Nutrition

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