A great way to use up ham leftovers, this easy casserole combines a homemade sauce with ham and cheese filled crescent rolls that are all baked together.
- 4 oz cream cheese, at room temperature
- 4 tablespoons butter, at room temperature
- 2 green onions, diced
- 2 cups cubed, cooked ham
- 1 clove minced garlic
- 1/2 cup grated Swiss cheese
- salt and pepper
- 2 cans (8 oz each) crescent rolls
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken broth
- 1 cup milk
- 1 cup Swiss cheese
- chopped green onions, for garnish
- Preheat oven to 350F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a bowl, cream together the cream cheese and butter. Add in the green onions, ham, garlic and Swiss cheese. Season with salt and pepper.
- Open the crescent rolls and divide each can into 8 triangles. Place a mound of the filling mixture on the wide end of the crescent roll and roll up.
- In a large skillet, melt the butter. Whisk in the flour and cook for a minute or two. Slowly whisk in the chicken broth and then the milk. Cook until the mixture has thickened. Season with salt and pepper.
- Spread a small amount of the sauce over the bottom of the baking dish. Place the rolls in the baking dish, making 2 rows of 8 filled rolls each. Pour the remaining sauce over the rolls. Sprinkle the 1 cup of Swiss cheese over the top.
- Bake for 30 minutes, or until the cheese is melted and the sauce is bubbling. Let cool slightly, sprinkle on green onions and serve.