Easy Leftover Ham & Noodle Casserole (Print version)
Creamy leftover ham and noodle casserole with egg noodles, peas, cheddar, and a crisp buttery topping.
# Ingredients:
For the casserole
01 -
12 oz (340 g) wide egg noodles
02 -
3 cups (450 g) diced cooked ham
03 -
1 cup (140 g) frozen peas
04 -
1 can (10.5 oz/298 g) condensed cream of mushroom or cream of chicken soup
05 -
3/4 cup (180 ml) whole milk
06 -
1/2 cup (120 g) sour cream
07 -
1 tablespoon Dijon mustard
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon sweet paprika
11 -
1/2 teaspoon black pepper
12 -
Salt, only if needed
13 -
2 cups (225 g) shredded sharp cheddar cheese, divided
For the topping
14 -
1 cup (45 g) crushed butter crackers or panko breadcrumbs
15 -
2 tablespoons (28 g) unsalted butter, melted
16 -
2 tablespoons chopped parsley, optional
# Instructions:
01 -
Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
02 -
Boil the egg noodles in salted water for 1-2 minutes less than the package time. Drain well and set aside.
03 -
In a large bowl, whisk together the condensed soup, milk, sour cream, Dijon, garlic powder, onion powder, paprika, black pepper, and a small pinch of salt if needed.
04 -
Fold in the ham, frozen peas, cooked noodles, and 1 cup of cheddar. Stir gently until the noodles are coated.
05 -
Spread the mixture in the prepared baking dish. Sprinkle the remaining 1 cup cheddar over the top.
06 -
Mix the cracker crumbs with melted butter, then scatter the crumbs evenly over the cheese.
07 -
Cover with foil and bake for 20 minutes. Uncover and bake 10-15 minutes more, until the edges bubble and the topping is golden.
08 -
Let the casserole rest for 5 minutes. Sprinkle with parsley if using, then serve warm.
# Good to know:
01 -
Cook noodles slightly underdone so they do not turn mushy in the oven.
02 -
Use leftover ham within safe refrigerated storage timing.
03 -
Add salt carefully because ham, cheese, and condensed soup are already seasoned.