Leftover Ham Skillet Casserole
This easy, quick, and delicious Leftover Ham Skillet Casserole transforms your holiday scraps into a comforting, economical, family-friendly dish in under 40 minutes.
Ingredients
- 2 cups leftover ham diced
- 4 cups day-old bread cubes (white, wheat, or sourdough)
- 1 1/2 cups shredded cheddar cheese (Sargento or Cabot recommended)
- 1 cup milk (whole or 2%; almond milk works too)
- 2 large eggs beaten
- 1/2 cup diced onion (yellow or sweet)
- 1 tablespoon Dijon mustard (adds depth; substitute grainy mustard for texture)
- 2 tablespoons unsalted butter (Land O’Lakes or Kerrygold)
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1/2 teaspoon black pepper freshly ground
- Pinch salt (taste before adding; ham can be salty!)
Instructions
- Preheat your oven to 375°F. Grease a 10-inch cast-iron skillet or a medium casserole dish with butter.
- Melt butter in the skillet over medium heat. Sauté diced onion until translucent, about 3-4 minutes. Add ham cubes and cook for another 2 minutes.
- Whisk together milk, eggs, Dijon mustard, parsley, pepper, and salt. Pour the custard over bread cubes in a large bowl and toss gently to coat.
- Fold in the ham-onion mixture, then transfer everything to the prepared skillet or casserole dish. Sprinkle shredded cheddar on top and dot with butter.
- Bake for 25-30 minutes until the top is golden brown and the center is set. Let it rest for 5 minutes before slicing and serving.
Notes
Use stale bread for even soaking, adjust salt if using low-sodium ham, and feel free to add veggies like peas or spinach. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
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