Menu

Spring Croque Monsieur Casserole

spring croque monsieur casserole recipe

Total Cook Time

90MIN

Ingredients

The Béchamel Sauce

Prepare this while your casserole is soaking.

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk (warmed)
  • 1/2 cup Cache Valley Swiss Cheese, shredded
  • Pinch of nutmeg, salt, and white pepper

The Casserole Ingredients

  • 6–8 large croissants, torn
  • 1/2 lb Black Forest ham, chopped
  • 1 bunch thin asparagus (1-inch pieces) & 1/2 cup English peas
  • Cheese Layer: 6 oz Cache Valley Havarti slices, chopped
  • The Custard: 8 eggs, 2 cups milk, 1 tbsp Dijon mustard, 2 tbsp fresh chives, salt, and pepper

Steps

  • Sauce Instructions: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes (do not let it brown). Slowly whisk in milk until thickened. Remove from heat and stir in the Swiss cheese until smooth. Set aside.
  • Layer: Place half of the torn croissants into a greased 9×13 dish. Evenly distribute the chopped ham, asparagus, and peas. Scatter the 6 oz of chopped Havarti slices over the vegetables and meat. Cover with the remaining croissants.
  • Soak: Whisk the custard ingredients together and pour evenly over the dish. Press down lightly on the croissants to ensure they are submerged. Let it sit for at least 30 minutes to absorb the liquid.
  • The “Croque” Finish: Pour the prepared Swiss Béchamel evenly over the top of the soaked casserole. For extra texture, you can add a light sprinkle of extra Swiss or Parmesan.
  • Bake: Preheat your oven to 350°F. Bake for 45–50 minutes until the custard is set and the Béchamel topping is golden and bubbling.
.
Print Recipe

Author Bio

Jenn Martello

Jenn Martello

Jenn Martello is a Corporate Chef with a proven track record of driving product innovation for leading food brands and restaurants. A graduate of Le Cordon Bleu, Pasadena, she expertly combines her culinary foundation with polished presentation skills to support national trade show activations and new product launches. Formerly a sought-after private chef in Salt Lake City and Park City, Jenn also served as a culinary representative for the Utah Department of Agriculture. Her notable roles include Corporate Chef at Mahalo, where her digital cooking tutorials significantly expanded the brand’s online reach. As a familiar and recognized culinary voice throughout the region, Jenn is frequently featured on “Good Things Utah.”
When not in the kitchen, Jenn embraces the outdoor Utah lifestyle—road biking, mountain biking, paddle boarding, and skiing—sometimes even cooking in the great outdoors. She is also a proud mother to two amazing kids: a daughter who shares her baking passion and a son with an adventurous palate. Connect with Jenn: Instagram @chefjennmartello | TikTok @chefjennmartello

Try Our Other Recipes