How to Make an Amazing Ham and Noodle Casserole - Delishably - Food and Drink
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How to Make an Amazing Ham and Noodle Casserole

Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.

The rich sauce and fabulous pop of the peas in this ham casserole will make it an instant family favorite. Quick and easy to make, kids and adults alike will clamor for seconds!

The rich sauce and fabulous pop of the peas in this ham casserole will make it an instant family favorite. Quick and easy to make, kids and adults alike will clamor for seconds!

Ham and Noodle Casserole Is a Comfort Food Classic

The first thing I need to say here is that this dish is just plain fabulous. Rich, creamy, and loaded with flavor—it's a winner all around. So, if you want to just grab some ham at the grocery and make this casserole dish without roasting an entire ham first, go right ahead. I won't judge because I've done that myself. It's really delicious, the kids love it, it's easy and inexpensive—so it checks all the boxes.

However, if you have roasted a ham and now you're wondering what to do with the leftovers, this will hook you up. A friend of mine used to say that eternity was two people and a ham...meaning it sometimes seems like you just can't use up all the leftovers no matter what you do, and it ends up seeming as though you've been eating ham forever. This dish will rescue you, I promise. The ham is a side note, not the star, so you won't feel as though you're dragging out leftovers for eternity.

Other than the ham, this casserole uses pantry staples: cream of mushroom soup, sour cream, noodles, and bread crumbs. The final dish is a comforting, delectable, creamy noodle dish that your entire family will love. It simply screams comfort food, and it's inexpensive to boot. How fun is that?

Ingredients

  • 1 tablespoon butter
  • 3/4 cup sour cream
  • 1 can cream of mushroom soup
  • 1 white onion, diced
  • 2 to 4 cups leftover ham, diced
  • 1 1/2 cups frozen peas
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 8 ounces egg noodles, cooked and drained
  • 8 ounces Swiss or Gouda cheese, grated
  • 1/2 cup dry bread crumbs

Directions

  1. Preheat oven to 350F. Butter generously a 9x13 baking dish, and set aside.
  2. Cook egg noodles according to package directions.
  3. Stir together the first five ingredients in a large mixing bowl. Season with kosher salt and black pepper and stir well.
  4. Stir in cooked egg noodles, and transfer mixture to buttered baking dish. Sprinkle the grated cheese over the top of the noodle mixture. Sprinkle bread crumbs over the top of the cheese.
  5. Bake in 350F oven for 45 minutes or so, or until bubbly throughout and golden brown on top. Allow to rest for 10 minutes before serving, and enjoy!
Start by generously buttering a 9x13 casserole dish. This adds another layer of flavor to the finished dish, and helps with easy cleanup by keeping the dish from sticking.

Start by generously buttering a 9x13 casserole dish. This adds another layer of flavor to the finished dish, and helps with easy cleanup by keeping the dish from sticking.

These two are classic ingredients for fabulous casseroles - cream of mushroom soup and sour cream. Together they make a rich, creamy background that perfectly highlights the other ingredients without overwhelming them. They're pantry staples as well!

These two are classic ingredients for fabulous casseroles - cream of mushroom soup and sour cream. Together they make a rich, creamy background that perfectly highlights the other ingredients without overwhelming them. They're pantry staples as well!

Pick whatever cheese you like - I use Swiss most of the time, although I prefer Gouda when I can find it. I love the contrast of those cheeses against the ham. You could swap out for Cheddar if you like but I think the Swiss or Gouda is better!

Pick whatever cheese you like - I use Swiss most of the time, although I prefer Gouda when I can find it. I love the contrast of those cheeses against the ham. You could swap out for Cheddar if you like but I think the Swiss or Gouda is better!

You can use purchased ham, or make this dish after a holiday when you have leftover ham to use up. Either way, 2-4 cups is perfect.

You can use purchased ham, or make this dish after a holiday when you have leftover ham to use up. Either way, 2-4 cups is perfect.

Use unseasoned bread crumbs for the topping, although you can swap out regular bread crumbs and panko, which ever you prefer or whatever you have on hand.

Use unseasoned bread crumbs for the topping, although you can swap out regular bread crumbs and panko, which ever you prefer or whatever you have on hand.

I love frozen peas. They're picked and frozen so fast they retain tons of nutrients and flavor, and they're so convenient to keep in the freezer to add to casseroles. You usually don't even have to defrost them,

I love frozen peas. They're picked and frozen so fast they retain tons of nutrients and flavor, and they're so convenient to keep in the freezer to add to casseroles. You usually don't even have to defrost them,

If you'd like, you can assemble the casserole to this point and stash it in the fridge, up to overnight, before baking. Just cover it tightly with wrap, and add a few minutes to the baking time.

If you'd like, you can assemble the casserole to this point and stash it in the fridge, up to overnight, before baking. Just cover it tightly with wrap, and add a few minutes to the baking time.

© 2019 Jan Charles