Ham and Noodle Casserole
A cozy, cheesy way to use up leftover ham—and exactly what you want to eat after a holiday. No fancy steps, just a creamy, nostalgic bake with the right amount of flavor.
Servings: 6 generous ~2-cup servings
Calories: 590kcal
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 9x13-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
Notes
Optional sautéed aromatics for extra flavor:
1 small onion, 1 celery stalk, and 1 clove garlic, finely chopped
If you're feeling ambitious (or have a helpful husband like I do—he loves this part!), sauté onion, celery, and garlic in a little butter until softened. Stir in with the ham. Totally optional, but definitely delicious!
To make homemade condensed chicken soup (this recipe equals 2 cans):
Ingredients
¼ cup salted butter
⅓ cup all-purpose flour
¼ teaspoon EACH ground black pepper, garlic powder, onion powder and salt
⅛ teaspoon celery seed, optional
1 cup chicken broth
1 cup milk Instructions
Melt butter in a small saucepan over medium-low heat. Stir in flour and seasoning. Whisk well until smooth, 1 minute. Take off the heat and slowly whisk in chicken broth until smooth. Bring back over medium-low heat and whisk in the milk. Simmer, whisking often, until thickened. Take off the heat and use in the recipe in place of the canned soup. If you want to make your own cream of celery soup, very finely dice 1 stick of celery and sauté it in the butter until softened before stirring in the flour. For cream of mushroom soup, finely chop 2-3 mushrooms and sauté them in the butter before adding the flour. Storage & Reheating
¼ cup salted butter
⅓ cup all-purpose flour
¼ teaspoon EACH ground black pepper, garlic powder, onion powder and salt
⅛ teaspoon celery seed, optional
1 cup chicken broth
1 cup milk Instructions
Melt butter in a small saucepan over medium-low heat. Stir in flour and seasoning. Whisk well until smooth, 1 minute. Take off the heat and slowly whisk in chicken broth until smooth. Bring back over medium-low heat and whisk in the milk. Simmer, whisking often, until thickened. Take off the heat and use in the recipe in place of the canned soup. If you want to make your own cream of celery soup, very finely dice 1 stick of celery and sauté it in the butter until softened before stirring in the flour. For cream of mushroom soup, finely chop 2-3 mushrooms and sauté them in the butter before adding the flour. 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.
Nutrition
Serving: 1serving | Calories: 590kcal | Carbohydrates: 40g | Protein: 29g | Fat: 32g