Our creamy ham and noodle casserole is a great way to use leftover ham. It’s a pasta-bake with diced ham and lots of cheese. This simple one-dish dinner idea is sure to please your whole crew!
Ham Noodle Bake Recipe
I was recently searching for a good recipe for a leftover ham casserole when I stumbled upon a cheesy dinner idea in one of my old Amish cookbooks.
After making a few changes, I came up with this easy casserole with pasta and ham that my husband and kids really enjoyed.
Love ham? Don’t miss my easy crock pot ham and beans.
How to Make Leftover Ham Casserole
To make this delicious ham and noodle casserole, begin by preheating your oven to 350 degrees. Lightly spray a 13×9-inch baking dish with non-stick cooking spray.
Next, in a large saucepan cook noodles according to package directions to al dente. Be sure to add salt to the water! Drain egg noodles and return to the pan.
Stir in the ham, chicken soup, sour cream, milk, garlic powder, and the pepper; stir well.
Finally, transfer the creamy noodle mixture to the 13×9-inch baking dish. Sprinkle the 2 cups cheese over the top.
Bake for 25 to 30 minutes or until heated through. Garnish with fresh parsley.
I realize that these condensed soups are not really in fashion in today’s world—and I get it—but I still think that they offer a really simple way to bring tasty casseroles to the table for regular folks.
It’s me. I am regular folks!
Homemade Substitute Cream of Chicken Soup
If you’d prefer to substitute, here’s my homemade cream of chicken soup.
Just melt 3 tablespoons of quality butter (I love Kerrygold) in a saucepan over medium-low heat. When melted, whisk in 1 tablespoon of flour until smooth.
Next, whisk in 1/2 cup of chicken broth and 1/2 cup of whole milk.
Whisking constantly, bring to a gentle boil until it thickens. Add your salt and pepper to desired taste, and you’ve got the homemade equivalent of 1 can of condensed soup.
I hope you enjoy this old-fashioned ham and noodle casserole as much as my family does!
More Casseroles for Regular Folks
- Stuffed Cabbage Casserole
- John Wayne Casserole
- Macaroni Corn Casserole
- Confetti Chicken Casserole
- Chicken Hashbrown Casserole
- 1 (12oz. bag) wide egg noodles
- 3 cups full cooked diced ham
- 1 (10 ½ oz. can) condensed cream of chicken soup (or scroll up for my homemade version)
- 1 cup sour cream
- 1 ½ cups milk
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 2 cups shredded Monterey Jack cheese
- Fresh parsley, optional
- Preheat oven to 350 degrees. Lightly spray a 13x9-inch baking dish with non-stick cooking spray.
- In a large saucepan cook noodles according to package directions to al dente. Drain noodles and return to the pan. Stir in the ham, chicken soup, sour cream, milk, garlic powder, and the pepper; stir well.
- Transfer the mixture to the 13x9-inch baking dish. Sprinkle the 2 cups cheese over the top. Bake for 25 to 30 minutes or until heated through. Garnish with fresh parsley, optional.
I used diced ham when shooting this recipe, but any leftover holiday ham would also be great.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 298Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 85mgSodium: 805mgCarbohydrates: 11gFiber: 0gSugar: 2gProtein: 22g