Bagel And Egg Casserole 

I first saw a version of this casserole on The Today Show. I had to change the ingredients to my liking so I have created this very versatile breakfast casserole that would be prefect for brunch, lunch or dinner paired with a salad. 

4 everything bagels, (plain or onion can be used) torn into pieces

3 Tablespoons of chopped onion

1 8 ounce block of cream cheese, room temperature 

1/4 pound sliced ham, torn into pieces or 1 pound bacon cooked and crumbled 

8 eggs

2 cups milk

1/2 teaspoon ground black pepper 

1 teaspoon dry mustard

1 1/2 cups shredded cheddar cheese

Butter for 13 x 9 pan, be generous or it will stick

Butter inside of 13 x 9 pan. Place torn bagels in bottom of buttered pan. Sprinkle chopped onion on top of bagels. Dot the top of the casserole with softened cream cheese. Tear up ham and spread over casserole. In a bowl or blender, mix eggs, milk, pepper and mustard. Pour blended egg mixture over casserole. Top with shredded cheese. Cover tightly with foil and place in refrigerator for a minimum of 2 hours or overnight. 

Take casserole out of the fridge and preheat oven to 350 degrees. Bake 45 minutes. Let stand for 10 minutes before serving. 

Ham and Swiss Cheese Green Noodle Casserole

I used to make this casserole for my family whenever I had leftover ham. However, this casserole is so yummy, I actually purchased a couple of thick cut ham slices so I could make this for the blog. This is a very rich and creamy comfort food casserole dish that will satisfy ham and cheese lovers.

1 16 ounce package of spinach noodles
2-3 cups of ham, cut into bite size pieces
8 ounces of Swiss cheese, grated
3 Tablespoons of butter
3 heaping Tablespoons of flour
1 quart of heavy cream
1 teaspoon salt
1 teaspoon onion powder
2 teaspoons pepper, or more to taste
2 1/2 teaspoons of dry ground mustard
1/2 teaspoon nutmeg, optional

Preheat oven to 350 degrees. Put water on to boil in a large pot. Grate Swiss cheese and set aside. Cut ham into cubes and set aside. Once water starts to boil, add spinach noodles. Cook al dente. While noodles are cooking, prepare white sauce. Melt butter in a large saucepan, add flour to make a roux. Cook until butter has been absorbed in flour. Roux should be tight. Whisk in heavy cream. Add salt, pepper, dry mustard, onion powder and nutmeg. Bring to a boil and continue to whisk. Continue to have sauce at a low boil for 5 minutes or you will have a flour taste instead of a cream taste. Add ham and grated Swiss cheese. Drain noodles and add to creamy ham and cheese sauce. Bake in a 2 1/2 quart pan covered for 30 minutes. Enjoy!