Ham and Noodle Casserole

Ham and Noodle Casserole

Kelli F. 17

"This is one of my favorite ways to use leftover ham."

Ingredients 1 h 10 m {{adjustedServings}} servings 464 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1102 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
  2. Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain.
  3. Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs.
  4. Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.
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Reviews 161

  1. 216 Ratings


This is a good basic casserole. What I like about it is that you can adjust it and come up with awesome results. I used cream of mushroom soup and like to add spinach if I have it on hand. I also use sharp cheddar cheese because I like it better than swiss. I sautee the onions and add garlic. In addition, at the end of cooking time, I brown seasoned bread crumbs in butter and put it on top of the casserole after it finished baking. Yum, yum yum. I do cover the casserole to prevent it from drying out.

April K.

This recipe is our new favorite casserole! Followed the recipe exactly as is w/a little sprinkle of garlic as an extra and my family raved about it! Perfect idea if you need to make a meal for a friend/neighbor as you can make it ahead of time.


This was excellent! Not only is this a great way to use up leftover ham from Easter, I think it would taste great with leftover corned beef from St. Patty''s day. I didnt add as much swiss cheese as it called for. I prob only added 1 1/2 cups and I added a few Tbsps. of milk to the soup/sour cream mixture to thin it out a little. Next time I will saute the onions because they still had a little crunch to them other than that this was sooooo good! Thanks for the recipe!