Best 2 Croque Monsieur Casserole Recipes

Indulge in the delectable Croque Monsieur Casserole, a delightful dish that combines the classic flavors of a Croque Monsieur sandwich in a convenient casserole form. This hearty and comforting dish is perfect for a quick and easy meal or as a crowd-pleasing dish for special occasions. With recipes for both a classic Croque Monsieur Casserole and a vegetarian-friendly Croque Madame Casserole, this article offers options for everyone to enjoy this classic French dish.

The classic Croque Monsieur Casserole features layers of rich béchamel sauce, savory ham, and gooey Gruyère cheese, all topped with a golden brown crust. The vegetarian Croque Madame Casserole is a delightful variation that replaces the ham with sautéed mushrooms, creating a flavorful and satisfying dish. Both recipes are simple to prepare and require minimal ingredients, making them a great choice for busy weeknights or casual gatherings.

Let's cook with our recipes!

CROQUE-MONSIEUR BREAKFAST CASSEROLE

Croque-Monsieur Breakfast Casserole image

This French classic needs little introduction, but if you haven't had it in baked form, you're in for a treat. Think upscale ham sandwiches drenched in egg custard and cheese, melted to a deep golden-brown. There are no tricks here, save for the addition of two extra yolks for maximum French-toast tenderness. Serve it warm, or at room temperature - a fitting breakfast feast that's welcome any time of the day.

Provided by Sarah Copeland

Categories breakfast, brunch, easy, casseroles, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

4 tablespoons unsalted butter, softened, plus more for the pan
1 (10- to 12-ounce) day-old or stale baguette, sliced 1/2 inches thick
3 tablespoons Dijon mustard
6 ounces French-style or thin-sliced deli ham
1 1/2 cups whole milk
1 1/2 cups half-and-half or heavy cream
4 large eggs
2 egg yolks
Freshly ground black pepper
3 ounces Gruyère cheese, shredded (about 1 cup)
1 ounce finely grated Parmesan cheese (packed 1/4 cup)
Parsley, leaves torn, mustard, and cornichons, for serving (optional)

Steps:

Heat oven to 325 degrees and generously butter a 9-by-13-inch (or 1 1/2- to 2-quart) baking pan. Butter the slices of bread on one side and spread a thin layer of mustard on the other side. Arrange, shingled, over the bottom of the pan, buttered side up; you may not need all the bread. Drape evenly with ham.
Whisk together milk, half-and-half, egg, egg yolks and pepper. Pour evenly over the bread and ham. Sprinkle with Gruyère and Parmesan cheeses, allowing the ham to peek out in places. Cover and refrigerate for 30 minutes (for the bread to sop up the milk) or up to overnight. Bake until the custard is set, and the bread and cheese are golden brown, 40 to 45 minutes.
Remove from the oven and allow to set 20 minutes before scattering evenly with parsley. Scoop and serve warm or at room temperature, with mustard and cornichons.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 13 grams, Sodium 761 milligrams, Sugar 6 grams, TransFat 0 grams

CROQUE MONSIEUR CASSEROLE

CROQUE MONSIEUR CASSEROLE image

Categories Bake Dinner

Number Of Ingredients 15

Ingredients

1 lb sliced deli ham
I use Sara Lee honey ham
2 c Gruyere cheese
Can use half Gruyere and half mozz if Gruyere is too expensive
Fresh sourdough loaf, unsliced when purchased
Slice loaf into thin slices (1/2" or less)
3 tsp unsalted butter
1/3 c flour
3 c milk
½ c beer
1 or 2 fresh lemons
Lea and Perrins (light and dark)
Fresh grated nutmeg
Salt and pepper
Tony's

Steps:

Melt butter over low heat. Add flour and mix w/ wisk for 2 min. Gradually add 2 ¾ c milk, continuing to wisk briskly. When sauce boils, season w/ salt, pepper and nutmeg. Add ½ cup of Gruyere. Season to taste. I always use lots of lemon juice (usually most if not all the juice from one whole lemon), Tony's, more nutmeg, a dash or 2 of dark Lea and Perrins and a slightly larger amount of white Lea and Perrins. Make sure the finished sauce is thin enough. If it's thick like gravy, thin it out a little with milk - you want to have plenty of sauce and you want it to seep into the bread some. Combine ¼ c milk and beer in a bowl. Add the remaining Gruyere to this liquid. Soak for 2 min, then drain. Spread some sauce on bottom of lasagna pan. Layer with bread/sauce/ham/sauce/beer-soaked cheese. This should make 3 layers, finishing with cheese. Bake for about 30 minutes and then broil until top is golden. You can make ahead and refrigerate before baking, in which case you need 45-60 min cooking time. Leftovers also microwave pretty decently.

Tips:

Use high-quality bread for a better flavor and texture.
Don't overcrowd the pan when cooking the ham and cheese sandwiches. This will help them cook evenly.
If you don't have a slotted spoon, you can use a regular spoon and just be careful not to let the sandwiches soak up too much oil.
Make sure the béchamel sauce is thick enough to coat the back of a spoon.
Don't overcook the casserole. The ham and cheese sandwiches should be heated through, but not dry.
Serve the casserole immediately, garnished with fresh parsley or chives.

Conclusion:

Croque monsieur casserole is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. It is a great way to use up leftover ham and cheese, and it is also a good option for a make-ahead meal. With its creamy béchamel sauce, cheesy ham and bread, and crispy breadcrumb topping, this casserole is sure to be a hit with everyone at the table.