How to make Monte Cristo casserole

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Don't you love Monte Cristo sandwiches? They've remained one of the most popular diner items for decades, and for good reason. They're creamy, they're cheesy, and they're simply beautiful. But they can be a pain to make. All the dipping and flipping — it's a lot to ask when you just want a sandwich. The recipe below takes no effort and few ingredients to bring you the sandwich you're looking for.
There's no dredging anything through eggs, there's no standing over your stovetop, and there's not even a bechamel. Just a few minutes assembling a casserole and only 30 minutes in the oven gets you the perfect dish for breakfast, lunch or dinner!
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Cooktop Cove
Monte Cristo Casserole
6
10 minutes
40 minutes
50 minutes
8 to 10 dinner rolls, cut in half into tops and bottoms
1 pound deli ham, thinly sliced
2 cups shredded mozzarella cheese, divided
6 large eggs, beaten well
2/3 cup heavy cream
Grease a 9-by-13-inch casserole dish with nonstick cooking spray or butter. Preheat the oven to 375 degrees Fahrenheit.
Lay the bottom halves of the rolls in the bottom of the casserole dish. Layer all of the ham on top of the rolls. Sprinkle most of the cheese over the top, reserving about 3/4 cup. Cover with the top halves of the rolls.
In a large bowl, beat the eggs well with the cream. Pour the egg mixture over the rolls. Sprinkle the remaining cheese on the top of the casserole.
Bake in the oven for 35 minutes, until the casserole is bubbling and the cheese on top is golden.
Remove from the oven. Allow casserole to sit for about 5 minutes before cutting and serving.
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