Ham and Noodle Casserole

Creamy ham and noodle casserole packed with diced ham, Swiss cheese, creamy chicken soup, onions, sour cream, and a crispy breadcrumb topping.

this Recipe

You ever find yourself staring into the fridge, door wide open, trying to mentally will the leftovers to turn into something amazing? Yeah, me too. Happens every time I end up with half a mountain of leftover ham after a big family dinner. You’d think I’d learn, but nope. Every holiday, I overestimate how much ham we actually need. I think it’s a Midwest thing—there’s this constant, low-key fear of not having enough food.

Anyway, I had way too much ham and not a clue what to do with it. I mean, sure, ham sandwiches are fine. But there’s only so many days in a row you can slap ham and cheese between slices of bread before you start dreaming about something—anything—more exciting.

So I remembered this Ham and Noodle Casserole my grandma used to make. No fancy ingredients, just what you had on hand. I could almost hear her voice saying, “Make sure you add extra cheese.” Honestly, cheese is like a family motto. It’s amazing we don’t have it embroidered on a throw pillow somewhere.

This casserole? It’s rich, creamy, and somehow even better the next day. You’d think I’d have some fancy story about the first time I tried it or how it became a family tradition, but nope. It was just one of those “Oh no, what am I going to do with all this ham?” kind of days. And honestly? That’s kind of what makes it perfect. It’s real, it’s unplanned, and it’s just so good.

Why You’ll Love This Ham and Noodle Casserole Recipe?

Okay, so why is this Ham and Noodle Casserole basically the culinary equivalent of a cozy blanket? Let me break it down for you.

• Ridiculously Simple: You know those recipes where you spend more time measuring out ingredients than actually cooking? This isn’t one of those. It’s more like toss, mix, bake, and try not to burn your mouth when you dig in too soon.

• Leftover Savior: You got ham that’s about to pass its prime? This casserole will save the day. Plus, it’s honestly better the second day, once everything has had time to meld together like some kind of magical ham-noodle alliance.

• Cheese. And lots of it. Because there’s no such thing as too much cheese. I will die on that hill.

• Breadcrumb Crunch: I’m just gonna say it—if you skip the breadcrumb topping, you’re missing out. That crunch makes everything feel a little more special.

• Crowd-Pleaser: It’s one of those dishes that gets everyone nodding their heads and murmuring “mm-hmm” with a mouth full of cheesy goodness. Even my picky eater nephew went back for seconds. I think he was just as surprised as I was.

Ingredient Notes:

I know, I know. Ingredients lists can be boring. But stick with me here because these are the building blocks of pure, unfiltered comfort food.

• Egg Noodles: They’re like the ultimate comfort carb. They soak up all that creamy sauce, turning into these perfect little flavor sponges. And they cook fast, which means you get to eat faster. Win-win.

• Diced Ham: Whether it’s leftover holiday ham or the stuff you snag from the deli counter, it all works. I’ve even used random ham chunks from a freezer cleanout once—no shame.

• Swiss Cheese: It’s all about that rich, nutty flavor. And it melts like a dream. But hey, if you’ve got cheddar or mozzarella lying around, go wild. The cheese police aren’t watching.

• Cream of Chicken Soup: Listen, I’m not above using the canned stuff. It’s quick, it’s easy, and it gets the job done. But if you’re feeling all Ina Garten, go ahead and make it from scratch.

• Onion: Adds a little sweetness and depth. It’s like that friend who always knows the right thing to say to bring everyone together.

• Sour Cream: For that extra creamy, tangy goodness. You could probably sub it with Greek yogurt if you’re feeling all health-conscious, but why would you when sour cream exists?

• Breadcrumbs: The crunchy, buttery hero that pulls the whole dish together. If you toast them in melted butter before sprinkling them on, they taste like heaven. Or at least what I imagine heaven tastes like.

Pro Tip: Toast those breadcrumbs first. I’m telling you, it’s worth the extra five minutes.

How To Make Ham and Noodle Casserole?

You ready for this? Because this is so easy, it almost feels like cheating.

1. Preheat & Prep: Crank your oven to 350°F (175°C) and grease up a 2-quart casserole dish. Butter’s your friend here. Nonstick spray just feels…wrong.

2. Cook Your Noodles: Bring a big pot of salted water to a boil. Cook the noodles for about 3 minutes, then kill the heat and let them sit for another 10 minutes. They’ll be perfect. Drain ‘em and set them aside.

3. Mix It All Up: In a big ol’ bowl, toss together your cooked noodles, ham, cheese, soup, onion, and sour cream. Season with salt and pepper. Or don’t. You do you.

4. Assemble & Top: Pour that creamy, cheesy goodness into your dish. Sprinkle the breadcrumbs over like you’re throwing confetti at a wedding. The breadcrumb-to-casserole ratio is entirely up to you.

5. Bake: Pop it in the oven for about 40 minutes. When you see it bubbling and the breadcrumbs are golden, you’ve reached peak comfort food.

6. Let It Rest: Give it a few minutes to cool before digging in. Or don’t. I’ve definitely burned my tongue more than once.

Storage Options:

Leftovers? Lucky you. Store them in the fridge for up to four days or freeze for up to three months. Thaw overnight in the fridge and reheat in the oven for best results.

Variations and Substitutions:

Looking to shake things up? Here’s some food for thought:

• Cheese Swap: Cheddar, mozzarella, Gruyère—whatever melts your cheese-loving heart.

• Veggie Boost: Broccoli, peas, mushrooms, even spinach if you’re feeling fancy.

• Different Meats: Chicken, turkey, or even bacon. Because bacon makes everything better.

What to Serve with Ham and Noodle Casserole?

• Salad: Because it makes you feel slightly healthier about all that cheese.

• Garlic Bread: It’s not dinner without bread, right?

• Steamed Veggies: Broccoli and green beans are my go-to.

Frequently Asked Questions:

Can I make this casserole ahead of time?
Yep! Throw it together the night before and bake it when you’re ready.

Can I freeze it?
Sure thing. Just wrap it up tight and freeze for up to three months.

Can I use different cheeses?
Absolutely. Cheese is like life—variety is the spice of it.

So, are you going to try this Ham and Noodle Casserole? And if you add your own twist, I need to hear about it.

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Ham and Noodle Casserole

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Additional Time 10 minutes mins

Total Time 1 hour hr 20 minutes mins

This comforting Ham and Noodle Casserole combines tender egg noodles, savory ham, creamy sauce, Swiss cheese, and crispy breadcrumbs for a satisfying, easy-to-make meal perfect for using leftover ham.

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6 Servings

Ingredients

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• 4 cups uncooked egg noodles
• 2 cups diced cooked ham
• 2 cups shredded Swiss cheese
• 1 10.5 ounce can condensed cream of chicken soup
• 1 onion finely chopped
• ½ cup sour cream
• Salt and freshly ground black pepper to taste
• ¼ cup dry bread crumbs

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Instructions

 

Prepare the Oven and Casserole Dish:

1. Preheat the oven to 350°F (175°C). Grease a 2-quart casserole dish with butter or nonstick cooking spray to prevent sticking.

Cook the Egg Noodles:

1. Fill a large pot with lightly salted water and bring it to a rapid boil. Add the egg noodles and cook for approximately 3 minutes, stirring occasionally. Remove from heat, cover, and allow the noodles to stand until tender, about 10 minutes. Drain thoroughly.

Combine the Ingredients:

1. In a large mixing bowl, combine the cooked noodles, diced ham, Swiss cheese, condensed cream of chicken soup, chopped onion, and sour cream. Season with salt and freshly ground black pepper according to your preference. Mix well to ensure all ingredients are evenly coated.

Transfer to Casserole Dish:

1. Spoon the prepared mixture into the greased casserole dish, spreading it evenly. Sprinkle the bread crumbs over the top to create a crisp, golden crust when baked.

Bake the Casserole:

1. Place the dish in the preheated oven and bake for approximately 40 minutes, or until the casserole is bubbling around the edges and the bread crumbs are browned and crisp.

Allow to Cool and Serve:

1. Remove from the oven and allow the casserole to cool for about 10 minutes before serving. This resting period allows the flavors to meld and the dish to set, making it easier to serve.

Notes

To prepare this Ham and Noodle Casserole gluten-free, simply replace the egg noodles with a gluten-free pasta alternative of your choice. Additionally, ensure the cream of chicken soup is gluten-free, which can be found in most stores or made at home. For the bread crumbs, use gluten-free breadcrumbs or crushed gluten-free crackers. The rest of the ingredients are naturally gluten-free, making it an easy adaptation.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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