Ham and Noodle Casserole130 Reviews
- Prep: 20 min
- Cook: 50 min
- Ready In: 1 hr 10 min
“This is one of my favorite ways to use leftover ham.” - by Kelli F.
Original recipe yields 6 servings
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
- 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.
- 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.
- Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.
Amount Per Serving (6 total)
- 464 cal
- 26.7 g
- 31.2 g
Based on a 2,000 calorie diet
Reviews (130)Rate This Recipe
"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 u..." See morese 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."
"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 fri..." See moreend/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..." See more 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!"
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