Some of you may remember the Tuna Fondue from back in April. You know, the fondue that wasn’t fondue but rather more like a tuna casserole. This is a similar dish…more a ham and cheese casserole and more appealing than the tuna. This is very retro comfort food and a good, thrifty way to stretch that last bit of ham to feed the whole family. I am still baffled about the whole name though. The original recipe seems to have been published in Redbook in March 1966.

Ham and Cheese Fondue

2 cups coarse white bread crumbs, tightly packed
1 cup milk
¾ cup coarsely shredded Cheddar cheese
¼ cup butter or margarine
½ teaspoon Worcestershire sauce
½ teaspoon salt
4 eggs, separated
¾ cup cooked ham, finely diced

Mix together bread, milk, cheese, butter, Worcestershire and salt in top of double boiler; place over boiling water and cook until cheese is melted, stirring occassionally. Cool slightly. Heat oven to 350° F. (moderate). Beat egg yolks well and gradually stir into cheese bread mixture; fold in ham.
Beat egg whites until stiff but not dry; fold into cheese mixture. Pour into greased 2-quart baking dish. Bake 40 minutes, or until firm. Serves 4 to 6.