Ham and Mushroom Casserole

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup butter
  • ½ pound mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • cups milk
  • 2 egg yolks
  • cups Swiss or natural Gruyère cheese, grated
  • ½ teaspoon salt
  • Pinch of cayenne pepper
  • 8 thin slices of smoked ham


  1. Preheat oven to moderate (350°F.).

  2. Melt six tablespoons of the butter. Cook the sliced mushrooms in the butter until tender but not dry. Blend in the flour and gradually stir in the milk. Bring to a boil, stirring, and simmer for two minutes.

  3. Stir a little of the hot mixture into the egg yolks and then return egg-yolk mixture to the pan. Add one cup of the cheese, the salt and cayenne and stir until cheese melts.

  4. Spread one tablespoon of the mushroom and cheese sauce over each slice of ham and roll into a cigar shape.

  5. Spread about half of the sauce over the bottom of a greased shallow baking dish. Arrange the ham rolls atop the sauce. Spoon the remaining sauce over the rolls.

  6. Melt the remaining butter. Sprinkle the casserole with the remaining cheese and butter. Bake for fifteen to twenty minutes, until all is hot and bubbly and the cheese on top golden brown.

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