Ham and Noodle Casserole
User Reviews
5
Ham and Noodle Casserole
Description
The Ham and Noodle Casserole begins by cooking egg noodles until just al dente to prevent over-softening during baking. A sauce is made by whisking together condensed cream of mushroom and/or celery soups with milk, and optionally sour cream or Dijon mustard for added tang and richness. Seasonings such as garlic powder and onion powder can be included to boost savory depth. The cooked noodles are combined with diced ham and vegetables like peas or broccoli before transferring to a baking dish.
The casserole is baked covered until hot and bubbling to allow flavors to meld and ingredients to heat through, then uncovered to melt and brown the grated cheddar cheese topping. The result is a creamy, savory casserole with tender noodles, salty ham, and vegetables adding subtle sweetness and texture. The cheese topping creates a lightly crusted surface enhancing the dish's appeal.
This casserole serves well as a family meal or potluck dish, combining protein, starch, and vegetables in one. The recipe is adaptable in its choice of soups, vegetables, and seasonings to suit personal taste. Garnishing with fresh herbs like parsley or chives adds a bright contrast to the creamy casserole.
When preparing, avoid overcooking noodles initially to maintain structure. Adding flavor boosters like cayenne or Italian seasoning can customize the flavor. Frozen or canned vegetables offer convenient additions while keeping the dish balanced. Using lower sodium soup options can reduce salt content without sacrificing creaminess.
Ingredients
- 1 (12 ounce) egg noodles
- 2 (10.5 ounce) condensed cream of mushroom soup I use a combination of cream of mushroom and cream of celery soups, or cream of chicken soup or cream of celery soup; canned
- 1 cup milk
- ¼ cup sour cream optional, or 1-2 tablespoons Dijon mustard
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon onion powder (optional)
- 3 cups ham about 1 lb. total, cooked, diced
- green beans I use a 10-ounce package of frozen peas, 2-3 cups, frozen or thawed, optional additions
- peas
- broccoli florets
- 1-2 cups cheddar cheese grated
- kosher salt to taste
- ground black pepper to taste
- parsley or chives, chopped, optional garnish
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside. Cook the egg noodles in a large pot of well salted boiling water according to the package directions for al dente. Don't overcook the noodles, since they will continue to bake in the oven. Drain.
- Meanwhile, whisk together the condensed soups, milk, and optional sour cream, garlic powder, and onion powder (if using) in a large bowl.
- Stir in the drained noodles, ham, and vegetables (if using). Taste and season with salt and pepper, if desired.
- Transfer the noodle mixture to the prepared baking dish. Cover tightly with foil. Bake until the filling is hot and bubbly, about 25-30 minutes. Remove the cover, and sprinkle the cheese on top.
- Return the dish to the oven (uncovered) just until the cheese melts, about 5-10 more minutes. Garnish with chopped fresh herbs, if desired, and serve immediately.
Notes
- Use low-sodium soups to control salt content.
- Don't overcook noodles before baking; they should be al dente to retain texture.
- Add flavor enhancers such as Dijon mustard, cayenne pepper, or herbs to customize taste.
- Frozen or canned vegetables can be substituted based on availability.
- Garnish with fresh herbs like parsley or chives for added color and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 405kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 88mg | 29% |
| Sodium | 985mg | 41% |
| Potassium | 776mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 214mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
