Betty Crocker’s Cheese Sandwich Casserole
This retro gem, Betty Crocker’s Cheese Sandwich Casserole, is a delicious throwback to cozy potlucks, vintage cookbooks, and Sunday suppers from a simpler time.
Layered like a savory bread pudding, it transforms humble pantry staples—soft white bread, sharp cheddar, farm-fresh eggs, and creamy milk—into a rich, golden casserole that’s both comforting and elegant in its simplicity.
The custard base soaks through each sandwich, creating a tender interior with a golden, slightly crisp top. Perfect for brunches, family gatherings, or a weeknight taste of nostalgia, this dish is a warm embrace of tradition baked into every bite.
Why People Will Love This Betty Crocker’s Cheese Sandwich Casserole:
Nostalgic comfort: This recipe brings back the warm, familiar flavors of childhood and community gatherings, evoking memories of church suppers, family reunions, and vintage kitchen traditions.
Simple ingredients, big flavor: It uses everyday staples like bread, cheese, eggs, and milk, yet delivers rich, savory flavor with minimal effort—proof that comfort food doesn’t have to be complicated.
Custardy, cheesy indulgence: The egg-milk mixture transforms ordinary sandwiches into a creamy, souffle-like casserole, with a golden top and gooey, melted cheddar throughout.
Make-ahead convenience: You can assemble it ahead of time and refrigerate overnight, making it a stress-free option for brunches, holiday mornings, or busy weeknights.
Crowd-pleasing classic: Its universally loved flavor and familiar texture make it a guaranteed hit with kids and adults alike—no fancy ingredients, just old-fashioned goodness.
Key Ingredients:
White sandwich bread serves as both the structure and the soul of this casserole, soaking up the custard to become pillowy inside while crisping beautifully on top.
Sharp cheddar cheese adds a bold, tangy richness that melts into each layer—its aged depth contrasts perfectly with the softness of the bread.
Egg yolks (or whole eggs) are the backbone of the custard, binding the layers while delivering a silky texture and subtle richness.
Whole milk brings luxurious creaminess to the dish, ensuring every bite is tender, moist, and indulgent without being heavy.
Dry mustard powder and black pepper provide just enough spice and complexity to balance the richness—small amounts, big impact.
Expert Tips:
Use day-old or slightly dry bread: Slightly stale bread absorbs the custard more evenly without getting soggy, giving you a perfect contrast between a creamy interior and golden crust.
Grate your own sharp cheddar: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated cheese melts better and delivers stronger flavor.
Toast the bottom bread slices lightly before assembling: A quick toast adds structure and prevents the bottom layer from getting overly soggy during baking.
Let the custard soak overnight: While 30 minutes will work, an overnight soak in the fridge allows the flavors to marry and the texture to become more custard-like throughout the casserole.
Use a water bath for even baking: For a softer, soufflé-like texture, place your baking dish inside a larger pan with hot water. It prevents curdling and ensures gentle, even heat.
Finish with a buttery breadcrumb topping (optional): A sprinkle of toasted breadcrumbs mixed with melted butter on top can add texture and a rich crunch if you’re looking to elevate the dish.
Betty Crocker’s Cheese Sandwich Casserole
Ingredients
12 slices white sandwich bread
6 slices sharp cheddar cheese
4 egg yolks (or 2 whole eggs), beaten
2½ cups whole milk
1 teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon dry mustard powder
Instructions:
Preheat the oven to 350°F (175°C) when you’re ready to bake. Lightly grease a baking dish.
Assemble the sandwiches:
Lay 6 slices of white bread flat in the bottom of the prepared dish.
Top each slice with a piece of sharp cheddar cheese.
Place the remaining 6 slices of bread on top to form sandwiches.
Make the custard mixture:
In a mixing bowl, whisk together the egg yolks (or whole eggs), milk, salt, pepper, and dry mustard until fully combined.
Soak the sandwiches:
Pour the egg mixture evenly over the sandwiches in the dish, making sure all the bread is moistened.
Chill:
Cover and refrigerate until the bread has absorbed the custard and is soft—at least 30 minutes or up to overnight.
Bake:
Bake uncovered for about 1 hour, or until the top is golden brown and the casserole is set in the center.
Serve warm and enjoy as a comforting, cheesy, retro-inspired dish.
Important Notes When Making Betty Crocker’s Cheese Sandwich Casserole:
Balance of richness: This casserole is inherently rich—between the cheese, eggs, and milk. Using whole milk is essential for the creamy texture, but you can cut the richness slightly with a splash of Dijon mustard or a dash of paprika for balance without sacrificing comfort.
Egg yolks vs. whole eggs: Using only yolks will give the custard a silkier, denser texture—ideal for a decadent brunch dish. If you use whole eggs, the texture may be lighter but slightly firmer. Choose based on your preference.
Soaking time changes everything: A short soak yields a casserole with distinct bread layers. A longer soak transforms the bread into a unified, pudding-like texture. Decide what texture you want before chilling.
Cheese strength matters: Sharp cheddar gives you a bold, vintage flavor that stands up to the custard. Mild cheese may get lost in the dish. Don’t hesitate to mix in a bit of Gruyère or aged Gouda for deeper complexity.
Baking dish size impacts final texture: A deep baking dish will result in a softer, more custardy center. A wider, shallower dish creates more browned, crispy edges. Use this to your advantage depending on whether you want crisp edges or creamy centers.
Resting after baking is crucial: Let the casserole rest for at least 10–15 minutes after removing from the oven. This allows the custard to fully set and makes slicing and serving cleaner and more satisfying.
How To Enjoy This Betty Crocker’s Cheese Sandwich Casserole After Cooking
Let it rest first
After removing from the oven, allow the casserole to rest for 10–15 minutes. This helps the custard finish setting and keeps it from falling apart when sliced.
Slice like a sandwich-lover’s dream
Use a sharp knife to cut clean squares or rectangles—each resembling a golden, custardy grilled cheese sandwich. The crispy top and soft interior are key.
Pair it with contrast
Serve alongside something bright and acidic to balance the richness. Options include:
- A lightly dressed green salad with lemon vinaigrette
- Sliced tomatoes with a dash of salt and pepper
- Pickled onions or gherkins
- A spoonful of tangy fruit chutney or apple slices
Make it brunch-worthy
Turn it into a retro brunch centerpiece with sides like:
- Crispy bacon or sausage links
- Roasted breakfast potatoes
- Fresh berries or melon
Serve it warm
This dish is best enjoyed warm, not piping hot. Letting it cool slightly intensifies the flavor and texture. If reheating leftovers, use an oven or toaster oven for best results.
Add a modern twist (optional)
You can top individual portions with:
- A drizzle of hot honey
- A sprinkle of chives or microgreens
- A fried or poached egg on top
Nutrition Information
For one serving of Betty Crocker’s Cheese Sandwich Casserole, based on a recipe that serves 6:
Calories: 345 kcal | Total Fat: 20.2 g | Saturated Fat: 10.4 g | Monounsaturated Fat: 6.2 g | Polyunsaturated Fat: 1.3 g | Cholesterol: 142 mg | Sodium: 630 mg | Total Carbohydrates: 24.8 g | Dietary Fiber: 1.1 g | Sugars: 4.2 g | Protein: 14.7 g
Frequently Asked Questions:
Can I use whole eggs instead of just egg yolks?
Yes, you can substitute the 4 egg yolks with 2 whole eggs. This slightly changes the texture—whole eggs will give a slightly firmer custard, while yolks alone result in a richer, creamier base.
Can I use a different type of cheese besides sharp cheddar?
Absolutely. You can substitute with mild cheddar, mozzarella, Swiss, or even a smoked cheese for added flavor. Just keep in mind that sharper cheeses give a bolder taste.
How long can I refrigerate the casserole before baking?
You can refrigerate the assembled casserole (before baking) for up to 24 hours. This allows the custard to soak deeply into the bread, resulting in an even more tender and cohesive texture when baked.
What kind of bread works best for this casserole?
Traditional white sandwich bread is classic for this recipe, but you can also use brioche, sourdough, or any soft, sturdy loaf. Avoid breads with hard crusts or seeds that may interfere with soaking.
Can this casserole be frozen?
While it’s best enjoyed fresh, you can freeze leftovers. Let the casserole cool completely, wrap tightly, and freeze for up to 1 month. Reheat in the oven at 350°F until warmed through and the top is crisp.
Can I prepare this casserole the night before?
Yes! This casserole is ideal for prepping ahead. Simply assemble it, pour the custard mixture over the sandwiches, cover, and refrigerate overnight. In the morning, just bake and serve.
Can I use a different type of bread or cheese?
Absolutely. While white sandwich bread and sharp cheddar are classic, you can experiment with sourdough, brioche, or whole wheat bread. Try Swiss, mozzarella, or pepper jack for a twist in flavor.
How do I know when the casserole is done baking?
The casserole is ready when the top is golden brown and the center is set—not jiggly. A knife inserted into the center should come out clean, and the edges should be lightly crisp.
What’s the best way to serve this casserole?
It’s perfect warm, right out of the oven. You can serve it as a hearty breakfast, light lunch, or alongside soup or salad for dinner. A drizzle of hot sauce or a sprinkle of herbs adds a flavorful touch.
Can I make this recipe more protein-rich or hearty?
Definitely. You can add a layer of cooked ham, bacon, or sautéed veggies between the bread and cheese before pouring the custard. This adds both nutrition and variety to the dish.