Ham and Noodle Casserole

This creamy Ham and Noodle Casserole is how I use up leftover ham after a big holiday meal. I was looking for a good leftover ham casserole when I came across a cheesy noodle bake in one of my old Amish cookbooks. After making a few changes, I had an easy dinner that my husband and kids really enjoyed. Now it’s a great way to feed the whole family the week after every big ham dinner.

To make Ham and Noodle Casserole, you cook wide egg noodles al dente, then stir in diced ham, cream of chicken soup, sour cream, milk, garlic powder and black pepper. Spread it in a baking dish, cover the top with shredded Monterey Jack cheese and bake until it’s hot all the way through. It’s a creamy, comforting dish made with pantry staples, and it’s easy enough for busy weeknights.

Why My Family Loves It

• It uses up leftover ham: After Christmas or Easter, this is the first recipe I make with the extra ham.
• Simple ingredients: It’s mostly pantry staples, and there’s no fancy sauce to make from scratch. You can find everything at any grocery store.
• Kid-friendly: Creamy noodles and lots of melted cheese make it an easy win with my kids.
• One dish feeds the family: A 13×9 pan makes plenty for dinner, with leftovers for lunch the next day.

Yes, this is one of those old-fashioned casseroles that uses a can of condensed soup. I know canned soup isn’t exactly in fashion, but it’s still a simple way to get a tasty dinner on the table for regular folks. And that’s me. I am regular folks!

Ingredients You’ll Need

Here’s what goes into this cheesy ham noodle casserole. You’ll find the exact amounts in the recipe card below.

• Wide egg noodles: They hold onto the creamy sauce and turn tender in the oven.
• Fully cooked ham: Dice it into small pieces. Diced ham from the store works, and so does leftover holiday ham.
• Condensed cream of chicken soup: This is the base of the creamy sauce, so use it straight from the can without adding water.
• Sour cream and milk: Together, they thin the soup into a smooth, creamy sauce.
• Garlic powder and black pepper: These simple seasonings let the ham shine.
• Monterey Jack cheese: It melts beautifully over the top, so every bite gets a little cheese.
• Fresh parsley: Optional, but a little chopped parsley adds color.

How to Make Ham and Noodle Casserole

Step one: Preheat the oven to 350°F. Lightly spray a 13×9-inch baking dish with nonstick cooking spray.

Step two: In a large pot, cook the noodles al dente according to the package directions. Then drain them and return them to the pot.

Step three: Stir in the ham, cream of chicken soup, sour cream, milk, garlic powder and pepper until everything is well combined.

Step four: Spread the mixture into the baking dish and sprinkle the cheese over the top. Bake for 25 to 30 minutes, until it’s hot all the way through. Garnish with fresh parsley, if you like.

My Best Tips

• Don’t skip the cooking spray: It keeps the cheesy edges from sticking to the dish, so cleanup is easier.
• Salt the pasta water: It’s the easiest way to season the noodles themselves.
• Dice the ham small: Small pieces spread out evenly, so you get ham in every bite.
• Let it rest a few minutes: The sauce thickens up a bit as it cools slightly, for a creamier texture.

Substitutions and Variations

• Different soup: A can of cream of mushroom soup or cream of celery soup works in place of cream of chicken.
• Different cheese: Swap the Monterey Jack for cheddar cheese, Swiss cheese or pepper jack.
• Add a vegetable: Stir in a cup of thawed frozen peas or chopped steamed broccoli with the ham.
• Different pasta: If you’re out of egg noodles, use rotini or penne.

What to Serve with It

Since this easy casserole is rich and creamy, I like something fresh or crunchy on the side. A tossed green salad, my Sweet Coleslaw or Roasted Broccoli and Sweet Potatoes all go nicely with it.

How to Store Ham and Noodle Casserole

Make ahead: You can do all the prep work the day before. Assemble the casserole in the prepared casserole dish, cover it with aluminum foil or plastic wrap, and keep it in the fridge for up to 1 day. Since it goes in the oven cold, add a few extra minutes to the bake time so it heats all the way through.

Refrigerator: Store leftovers in an airtight container and eat them within 3 to 4 days.

Freezer: Wrap the baked casserole tightly, or freeze individual portions, for 2 to 3 months for the best quality. Thaw it in the fridge overnight.

Reheating: Reheat covered in a 350°F oven or in the microwave until it’s hot all the way through (165°F). A splash of milk keeps the noodles creamy.

Ham and Noodle Casserole FAQs

Do you cook the noodles before putting them in the casserole?

Yes. Cook the egg noodles al dente first, then drain them and stir them into the sauce. They finish getting tender in the oven.

Can I use deli ham?

Yes, but thicker-cut ham works best. Thin deli slices can get lost in the sauce, so cut them into small squares.

What else can I make with leftover ham?

I have a whole list of ideas in my Leftover Ham Recipes roundup. Ham sandwiches are always a good next-day lunch, too. My Split Pea Soup with Ham is another cozy way to use it up.

I hope this old-fashioned Ham and Noodle Casserole becomes one of your family’s favorite comfort food recipes for busy nights. It sure is at our house!

More Easy Casseroles

• John Wayne Casserole
• Stuffed Cabbage Casserole
• Chicken Spaghetti
• Loaded Cauliflower Casserole
• Jiffy Corn Casserole