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This Ham and Cheese Biscuit Casserole is a game-changer for breakfast or brunch. Imagine the savory goodness of diced ham mingling with gooey cheddar cheese, all nestled in fluffy biscuits. It's quick, easy, and perfect for feeding a crowd. Trust me, once you try this, you'll be hooked. Let's dive in!
What You Will Need
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What you will need to make Ham and Cheese Biscuit Casserole
- Cooked ham: Adds savory flavor and protein, making the dish hearty and satisfying.
- Shredded cheddar cheese: Melts into a gooey, delicious layer, enhancing the casserole's richness.
- Refrigerated biscuits: Provides a fluffy, buttery base that soaks up the flavors.
- Milk: Creates a creamy texture, binding all ingredients together.
Tools and Instruments Required
What tools/instruments will be needed to make Ham and Cheese Biscuit Casserole Recipe
- Mixing bowl: Essential for combining ham, cheese, milk, pepper, and biscuits into a cohesive mixture.
- Baking dish: Holds the mixture while baking, ensuring even cooking and a golden-brown finish.
- Oven: Bakes the casserole to perfection, cooking the biscuits thoroughly and melting the cheese.
- Knife: Needed for dicing the ham and cutting the biscuits into quarters.
Ham and Cheese Biscuit Casserole
Ingredients:
Main Ingredients
- 2 cups cooked ham, diced
- 1 cup shredded cheddar cheese
- 1 can refrigerated biscuits
- 1 cup milk
- 1 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the diced ham, shredded cheddar cheese, milk, and black pepper.
- Cut the biscuits into quarters and add them to the mixing bowl. Stir until well combined.
- Pour the mixture into a greased baking dish.
- Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
- Let it cool for a few minutes before serving.
Notes:
Read more: Taco Biscuit Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 15 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap and then aluminum foil.
- Freeze for up to 2 months.
- To bake, thaw overnight in the fridge.
- Let it sit at room temperature for 15 minutes.
- Bake as directed.
Using buttermilk instead of regular milk can make the biscuits even fluffier and add a slight tangy flavor to the casserole.
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