Ham and Noodle Casserole Recipe

Ham and Noodle Casserole in a baking dish, with a serving spoon.

Ham and Noodle Casserole Recipe

This easy-to-make pasta bake is saucy and cheesy. It couldn't be easier to make and it's perfect if you have some leftover ham. What a great hearty meal!

Course Lunch or Dinner

Cuisine American

Prep Time 15

Cook Time 30

Total Time 55

Servings servings

Calories 432kcal

Author Deb Clark

Equipment

1 9x13 casserole dish

Ingredients

16 ounces egg noodles cooked and drained
2-3 cups diced ham
10.5 ounce can cream of broccoli soup
10.5 ounce can cheddar cheese soup
12 ounce can evaporated milk
¾ cup pasta water
10 ounces frozen mixed vegetables
2 cups shredded cheese I used a combination of mozzarella cheese and Monterey Jack cheese.
1 cup crispy fried onions

Instructions

Preheat the oven to 350 degrees. Spritz casserole dish with nonstick cooking spray, set aside.
Cook the noodles in salted water to al dente. Save ¾ cup pasta water. Drain well.
In a large mixing bowl add the broccoli and cheddar cheese soup, reserved pasta water and evaporated milk. Whisk to combine, then add the cooked pasta, diced ham and frozen vegetables. Stir well, add half the cheese and stir again.
Pour the past mixture into the prepared baking dish. Sprinkle with remaining cheese and top with fried onions. Cover with aluminum foil and bake for 40 minutes until hot and bubbly.
Optional - Remove foil and place under the broiler for 1-2 minutes to brown the onions. Watch it carefully though so the top of the casserole doesn't burn. Serve and enjoy!

Nutrition