Bobby Flay’s take on a ham and cheese casserole is a rich, baked dish made with layers of tender pasta or potatoes, savory diced ham, sharp cheese, and a smooth béchamel or creamy egg mixture. It’s golden on top, moist in the center, and hits the perfect balance of creamy and savory.
Cooked ham (diced) – 2 cups
Shredded sharp cheddar cheese – 2 cups
Eggs – 4 large
Milk (whole or 2%) – 2 cups
Day-old bread cubes or cooked pasta (elbow/mac) – 4 cups
Dijon mustard – 1 tablespoon
Salt – ½ teaspoon
Black pepper – ½ teaspoon
Butter (for greasing dish) – 1 tablespoon
Chopped green onions or chives (optional) – 2 tablespoons
Preheat your oven – Set to 375°F (190°C) and grease a casserole dish.
Prepare the base – Place bread cubes or cooked pasta in the bottom of the dish.
Add ham and cheese – Sprinkle diced ham and most of the cheese over the base layer.
Make the custard – Whisk eggs, milk, Dijon mustard, salt, and pepper together in a bowl.
Pour and top – Pour the egg mixture evenly over the casserole and top with remaining cheese.
Bake the casserole – Cover with foil and bake for 30 minutes. Uncover and bake another 10–15 minutes until golden and bubbly.
Cool slightly before serving – Let rest 5–10 minutes for easy slicing.