Ham and Noodle Casserole – A quick and easy ham casserole recipe to keep your weeknight dinner simple! Â This ham casserole is full of egg noodles, and a cheesy, creamy, sour cream sauce!
Guys. Â Is it comfort food season yet? Â In my world, it totally is, so let’s just go with that.
Now, obviously I love cooking, and eating, and most of all family dinner time.
But, there’s just something I really love about really comfy and cozy family dinners.
Casseroles give me that kind of satisfaction, and because they’re simple to make my kids enjoy helping whip them up with me in the kitchen!
Some days are so busy, I enjoy the little 15 minute conversations I get to have cooking along side them!
I also grew up eating casseroles – I think it’s kid of a mid west staple to be honest!
So, while we don’t eat them every single day. Â They definitely have their place in my house.
I’d say this ham and noodle casserole is a winner in particular because it doesn’t have anything….”strange” in it that most picky eaters will hate.
Just super tasty, diced ham (a great way to use up leftover ham by the way), lots of gooey cheese, and egg noodles.
I also love egg noodles because they cook up so fast, we can get down to eating sooner!
My preference is to serve a big salad or some fresh green beans on the side of this.
Not a fan of veggies in my casseroles usually. Â But if you do like to keep it even more simple, you can add your vegetables (green beans, peas, broccoli etc.) in right before baking!
Enjoy this tasty (early) start to comfort food season!
If you’re looking for other comfort food recipes I highly recommend my Crockpot Frito Pie or my Sheet Pan Nachos!
~Nichole
Ham & Noodle Casserole
Ingredients
- 2 Cups Diced Cooked Ham
- 16 Ounces Uncooked Egg Noodles
- 1 (10.75 ounce) Can Cheddar Cheese or Cream of Chicken Soup
- 1/2 Cup Sour Cream
- 1/3 Cup Milk
- 2 Cups Shredded Cheese, I use Cheddar and Mozzarella
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1 Teaspoon Pepper
- 1/2 Teaspoon Salt
Instructions
- Preheat oven to 375 degrees. Spray a 9x13 inch dish with non stick cooking spray, set aside.
- Cook the egg noodles according to package directions, drain and set aside.
- In a large bowl, whisk together the soup, sour cream, milk, and seasonings until well combined. Stir in the ham, 1 1/2 Cups cheese, and egg noodles. Pour mixture into prepared dish. Cover with foil and bake for 30 minutes.
- Remove foil from pan. Top the casserole with the remaining 1/2 cup of cheese. Return to oven for 5 more minutes, until cheese is melted.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was shared over at The Weekend Potluck!
I didn’t have enough ham. So used half ham half left over braised-beef-short-ribs. No egg noddles so used med shell noodles. Very tasty thanks for sharing
Hey, just wanted to say that I’ve been using this recipe for a few months now. It is my kids favorite.
I truly appreciate you posting this recipe!
This is a very good leftovers recipe! I added fresh broccoli (lightly blanched) and used cream of celery soup. I also threw sime french fried onions on top (it IS hotdish afterall!) It turned out great. Very easy and fast. My only change would be that I could probably skip the additional salt. Maybe it was my ham – but it was a little salty. Not at all ruined though, I’ll make this again!
I just made this with leftover Easter ham. Delicious!
I really enjoy your recipes I have cook several dishes now from your website and I love how simple and delicious they are. Thank you for sharing. I followed this recipe exactly and the family enjoyed it. Thank you ?
Used cheddar cheese soup and my cheeses were mostly swiss and some smoked Monterey jack. Everything else in recipe stayed the same was creamy and delicious !!
Does this recipe really only serve 6 people? I’m imagining it filling a 13×9 pan and serving 9-12 people, 1 cup per person?
Really good. I buy a whole dinner ham to slice for sandwiches during the week. Cut a piece off for this and it was perfect.
This was delicious everyone in our family loved it including our four children. Will definitely make again. This was really easy to make and I used 2- 8 oz packages of dry noodles, cream of mushroom soup, plain yogurt, skipped the salt, and added garlic and pepper. Next time I’m going to try it without baking because the mixture melts as soon as you add it to the hot noodles. There was plenty of left overs. If making for a family of four I would use one package of dry noodles unless you want lots of left overs. This recipe is a keeper
DELICIOUS !! I followed the recipe (almost) !! I used Cream of Chicken Soup instead of the Cheddar Cheese soup. I did bake it – HOWEVER, found it really did not need baking at all since pretty much everything was cooked. I did bake it, but found the outer edges & tops of the noodles got a little hardened.
It freezes really well !! I divided this recipe into separate portions and froze them. All I did then was nuke it for a bit so the cheese would melt. VERY TASTY !! Yes – this is a casserole I would make again (and if I don’t have left over ham, I would use lightly cooked up ham steaks cut into cubes.
Thank you for this delicious casserole !!