After a big holiday meal, nobody wants to cook. But the fridge is full of ham, the kids are somehow still hungry, and we all just want something easy, warm, and comforting. This Ham and Noodle Casserole is exactly that. A creamy, cheesy bake with tender egg noodles, plenty of savory ham, and a few veggies if you feel like it. It’s nostalgic, unfussy, and hits the spot every time!
The casserole that asks nothing from you
I know we’ve all seen a hundred ham casseroles, and let’s be honest—most of them are kind of the same. But this one? It’s the one I actually make. It’s what I crave after the big family dinners, the full dishwasher, and the kind of tired where you’re still wearing your earrings but already in your pajamas.
This is the kind of dinner I make when I’m all cooked out, the fridge is full of ham, and the last thing I want to do is peel another potato. No roux, no chopping (unless you want to), and not a single crunchy topping in sight. Just a creamy, cozy bake that comes together with pantry staples and gives you the night off without handing your family a sad meal!
It’s not fancy, it’s not fussy, and that’s exactly the point:
- Uses leftover ham—about 3 cups, and the texture works beautifully in a creamy bake.
- Endlessly flexible. Frozen veggies? Great. No veggies? Totally fine.
- Works with canned soup or homemade condensed soup (recipe in the notes).
- Makes a big batch and reheats like a dream. Perfect for those “I cannot cook again” kind of nights.
A few notes before you get started
Before you scroll on to the recipe, here’s what I’d tell you if we were making this together in my kitchen (including how to make it as homemade or as simple as you need it to be)!
The ingredients are simple, and customizable
- Use whatever ham you’ve got. Leftover Easter ham is ideal, but anything works—spiral-sliced, deli ham, even a ham steak from the store. Dice it small so it mixes in evenly and doesn’t take over every bite.
- Go classic with wide egg noodles. Cook them just to al dente so they stay tender but don’t fall apart in the oven. If you only have another short pasta shape, that’ll work too—just keep an eye on the baking time.
- Veggies are optional—but easy. I throw in a bag of frozen mixed vegetables straight from the freezer. No thawing needed. If your crowd is veggie-averse, feel free to leave them out. The casserole still delivers.
- Cheese matters, but don’t overthink it. A mix of cheddar and Swiss gives you that cozy melt and a little depth. But if you’ve only got one, it’s still going to be good. Use what you like—or what’s left in the fridge.
You can make this higher or lower effort, it’s always delicious!
- Creamy shortcut or homemade—both are great. I usually do one can of cream of chicken + one cream of celery for balance, but any combo works. If you’d rather skip the cans, I’ve included a homemade condensed soup option in the recipe notes that comes together in minutes and that I love and use often in my kitchen. But post holiday? I’m not doing any extra cooking, thanks.
- Aromatics = bonus flavor. If you’ve got an onion, a stalk of celery, and a little energy, sautéing them in butter adds depth to the sauce. Not required, but lovely if you’ve got a kitchen helper or a glass of wine and five quiet minutes.
- Taste and bake. Between the ham, soup, and cheese, you may not need extra salt—but definitely don’t skip the black pepper. Bake it covered first to keep it creamy, then uncover to melt the cheese and let it get bubbly around the edges.
Printable recipe
Ham and Noodle Casserole
Ingredients
- 1 (12-oz) package wide egg noodles
- 2 (10.5-oz) cans condensed cream of chicken, cream of mushroom, or cream of celery soup ((I like one chicken + one celery; OR make the homemade soup from the recipe notes – I make both versions depending on my interest in cooking on that particular day, and they’re both perfectly delicious))
- 1 cup milk (OR half milk, half chicken broth)
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- ½ teaspoon EACH garlic powder (onion powder & dried thyme or parsley)
- salt and black pepper (to taste)
- 3 cups diced cooked ham (about 1 pound)
- 1 (10-oz) bag frozen mixed vegetables (optional)
- 2 cups shredded cheese (either cheddar or Swiss, or a mix; divided use)
- optional garnish (chopped fresh herbs like parsley, thyme, or chives (you can also stir 1 tablespoon chopped herbs into the casserole before baking, if you want to – adds a nice pop of freshness but is totally optional).)
Instructions
- Prep oven and noodles: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Cook the egg noodles in well-salted boiling water until just al dente. Drain and set aside.1 (12-oz) package wide egg noodles
- Mix the base: In a large bowl, whisk together the condensed soups, milk, sour cream, Dijon, garlic powder, onion powder, thyme, paprika, salt, and pepper.2 (10.5-oz) cans condensed cream of chicken, cream of mushroom, or cream of celery soup, 1 cup milk, ¼ cup sour cream, 1 tablespoon Dijon mustard, ½ teaspoon EACH garlic powder, salt and black pepper
- Assemble: Stir in the cooked noodles, diced ham and frozen mixed vegetables (no need to thaw). Mix in 1 cup of the shredded cheese. Transfer the mixture to the prepared baking dish.3 cups diced cooked ham, 1 (10-oz) bag frozen mixed vegetables, 2 cups shredded cheese
- Bake: Cover tightly with foil and bake for 25–30 minutes, until hot and bubbly. Remove the foil, sprinkle the remaining 1 cup shredded cheese over the top, and bake uncovered for 5–10 more minutes, until the cheese is melted.
- Serve: Garnish with fresh herbs if you have them hanging around. Serve hot and enjoy the cozy vibes.optional garnish
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap well and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: Cover with foil and warm in a 325°F oven until heated through, or microwave individual portions in 30-second bursts.
Let me know how it goes at your house
If your fridge is full of ham and your energy level is at zero, this casserole is your answer. It’s easy, it’s cozy, and it’s proof that leftovers really can be the best part of the holiday. If you try it, leave a comment and let me know what mix of soups and cheese you used—I love hearing how you make it yours.
📌And don’t forget to pin it, so you know where the easy casserole of your dreams lives! Also, pinning helps more people to find the recipe, which in turn helps me create more delicious ideas for you 🫶🏻
Comments
No Comments