• Cooking Time:
  • Servings:
  • Preparation Time:



  • 4 (4-inch) Ramekins or small casserole dishes
  • 4 to 6 slices (¾- to 1-inch thick) French bread, depending on the size of loaf
  • Sliced turkey or chicken
  • Sliced ham
  • Cheese Sauce:
  • 4 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 3 cups milk
  • ½ to ¾ pound Velveeta cheese
  • Salt and pepper to taste


  • 1. Prepare cheese sauce by first making a roux. Put the butter and flour in a saucepan over medium heat
  • and stir constantly until light brown. Slowly add milk, blending in well. Reduce heat to medium-low then
  • add chunks of Velveeta and blend until smooth. Add salt and pepper to taste (ham is salty so allow for
  • this). You may need to thin out the sauce to “medium thickness” because the bread is supposed to absorb
  • most of the liquid – you don’t want the liquid staying on top of the bread.
  • 2. Spread margarine on 1 side of each slice of bread; broil that side until golden brown, turn, and toast
  • other side. Fit 1 slice of toasted bread to fill bottom of each Ramekin or small casserole dish. You may
  • have to use 1 and a half slices if 1 slice doesn’t fill the bottom of the dish.
  • 3. Preheat oven to 300 degrees.
  • 4. Thinly slice an adequate amount of meats to make a depth of about 1 inch of meat in each dish. Layer
  • meats on top of bread then pour warm cheese sauce within ¼-inch of the rim; bake for about 15 minutes
  • or until it starts to bubble.

Categories: Lunch 
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