Ham and Noodle Casserole
A creamy, cheesy ham and noodle bake made with egg noodles, diced ham and Monterey Jack. It's a comforting family casserole that comes together in a snap and is a great way to use leftover ham.
Servings 8 servings
Ingredients
- 12 ounces wide egg noodles
- 3 cups fully cooked ham diced
- 1 can condensed cream of chicken soup (10.5 ounces)
- 1 cup sour cream
- 1½ cups milk
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 cups shredded Monterey Jack cheese
- fresh parsley chopped, for garnish (optional)
Instructions
- Preheat the oven to 350°F. Lightly spray a 13x9-inch baking dish with nonstick cooking spray.
- In a large pot, cook the noodles al dente according to the package directions. Drain and return them to the pot.
- Stir in the ham, cream of chicken soup, sour cream, milk, garlic powder and pepper until everything is well combined.
- Spread the mixture into the baking dish and sprinkle the cheese over the top. Bake for 25 to 30 minutes, until hot all the way through. Garnish with fresh parsley, if you like.
Notes
Leftover ham: I used diced ham for this, but leftover holiday ham works great too.
Nutrition
Serving: 1 | Calories: 434kcal | Carbohydrates: 38g | Protein: 24g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 1030mg | Fiber: 1g | Sugar: 5g