This leftover ham and cheese casserole recipe combines tender pasta and savory ham in a rich, creamy homemade cheese sauce.
It’s topped with a crispy, buttery Panko crust, and it’s just as irresistible as it sounds.
You can also call it baked mac and cheese with ham. But whatever the name, it’s my favorite, family-friendly way to use up leftover holiday ham.
Why You’ll Love This Cheesy Ham Casserole
If you’re on the hunt for a leftover ham casserole, you’re in luck! This dreamy, cheesy dish is quick, easy, and totally kid-approved.
Here’s why you’ll love it:
Leftover Magic: Food waste? Don’t know her! Thanks to this simple casserole, you can breathe new life into last night’s ham dinner.
Plate Lickingly Good: This comforting, creamy meal is guaranteed to please kids and adults alike.
Prep Ahead: Make and assemble the casserole the night before and refrigerate it. Then, pop it in the oven the next day for an easy, make-ahead meal.
Customizable: Mix up the cheeses, add your favorite veggies, or swap the ham for chicken or turkey to make this versatile recipe your own.
Ingredients
My favorite thing about this recipe is that it only uses basic ingredients. Yet the final dish is so incredibly delicious everyone will want seconds.
As mentioned, you can add to it. But here’s what you’ll need for the simple recipe:
- Medium Pasta: I like rotini or penne, but you can use whatever you like best.
- Diced Cooked Ham: It’s savory, smoky, and wonderfully salty. Feel free to pan-fry it before adding it to the dish. That way, you get some crispy edges.
- Sharp Cheddar, Gruyere, and Parmesan Cheese: Cheddar and Gruyere are the dynamic duo delivering sharp, nutty, and complex flavors that perfectly complement the ham. You’ll use the Parmesan in the crust for maximum cheesy goodness.
- Butter: Used in the sauce and topping for richness and a golden brown crust.
- All-Purpose Flour: The thickening agent that creates a luscious, velvety sauce.
- Milk or Half and Half: The creamy base of the cheese sauce. Half and half adds an extra touch of indulgence but whole milk works really well if that’s all you have.
- Dijon Mustard: A tangy, sharp kick that balances the richness of the cheese.
- Panko Breadcrumbs: Japanese-style breadcrumbs that create an irresistibly crispy, crunchy topping. They’re bigger than regular breadcrumbs, giving you more bang for your buck.
- Seasonings: A blend of onion powder, garlic powder, dried thyme leaves, salt & pepper. Taste and adjust the mix as needed.
- Fresh Parsley: A pop of color and freshness brightens the dish.
How to Make Ham and Cheese Casserole
Are you ready to elevate your weeknight dinners? This ham and cheese casserole is a from-scratch dish even novice cooks can master.
Here are the steps:
1. PREP. Preheat the oven and lightly grease a baking dish.
2. PASTA. Cook the pasta for a couple of minutes under al dente. Save some of the water and drain.
3. ROUX. Melt the butter, then sprinkle over the flour and seasonings. Whisk until smooth, then stir in the milk and mustard.
4. SAUCE. Add the cheese slowly, mixing well until melted. Taste and add more spices if needed.
5. ASSEMBLE. Mix the pasta and ham into the sauce, then pour it into the baking dish. Top with the extra cheese and the breading mix.
6. BAKE for 20-25 minutes until bubbly and golden. Cool for 10 minutes, then dive in.
Tips For the Best Ham and Cheese Casserole
This comforting casserole is a breeze to make and perfect for busy weeknights.
As always, I have a few tips and tricks for you:
- Pasta choice. Use short pasta shapes with ridges or curls, such as rotini, shells, or cavatappi, so the creamy sauce can cling to the noodles.
- Al dente pasta. As this will finish cooking in the oven, you want the pasta slightly under al dente. If you overcook it before the oven, it will turn mushy.
- Fry the ham in butter until it has nice crispy edges. This will give the casserole an extra kick of texture.
- Shred the cheese from a block rather than using pre-shredded for better melting and flavor.
- Sauce shortcut. Mix one (10.5 ounce) can of cream of chicken soup with 1 1/2 cups whole milk, 1 cup each cheddar and Gruyere, and 1/2 teaspoon each onion powder, garlic powder, dried thyme, and Dijon mustard.
- Extra crunchy topping. Toast the topping ingredients in a skillet until golden and fragrant before adding it to the dish.
- Make ahead. Assemble the casserole until the baking step, then cover and refrigerate overnight. Let it sit at room temp while the oven preheats before baking.
- Variations. Add steamed broccoli, peas, carrots or your favorite veggies. You can also swap the ham for chicken, bacon or ground beef.
How to Store
Leftovers are a thing of the past with this tasty dish. But if you do have some, here’s how to store them:
To Store: Cover the cooled casserole dish tightly with plastic wrap or aluminum foil or transfer leftovers to an airtight container. Store in the fridge for 3-4 days.
To Reheat: Remove the casserole from the fridge and let it sit at room temperature while the oven preheats to 325°F (165°C). Cover the dish with foil and bake for 20-25 minutes or until hot.
Note: This casserole does not freeze well due to the cheesy sauce. Dairy tends to break or split when thawed.
More Cheesy Pasta Recipes Your Family Will Love
Baked Rigatoni
White Cheddar Mac and Cheese
Broccoli Cheddar Mac and Cheese
Rattlesnake Pasta
Ham and Cheese Casserole
4
servings20
minutes25
minutes875
kcalThis leftover ham and cheese casserole is my favorite, family-friendly way to use up leftover holiday ham. It’s quick, hearty, and totally kid-approved.
Ingredients
- For the Pasta
8 ounces medium pasta shells, such as rotini or penne
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups whole milk or half & half
1 teaspoon Dijon mustard
1 1/2 cups shredded sharp cheddar cheese, divided
1 cup shredded Gruyere
2 cups diced cooked ham
- For the Panko Topping
1/2 cup Panko breadcrumbs
1/4 cup Parmesan cheese, grated
2 tablespoons salted butter, melted
1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C) and grease an 8×8-inch baking dish with butter or cooking spray.
- In a large pot of well-salted water, cook the pasta for 2 minutes less than al dente, according to the package instructions. Reserve 1 cup of pasta water, drain well and set aside.
- While the pasta cooks, melt 1/4 cup of butter in a large skillet or saucepan over medium heat. Sprinkle over the flour, onion powder, garlic powder, dried thyme, salt, and pepper. Whisk constantly until smooth, about 1 minute.
- Slowly pour in the milk, whisking constantly until smooth. Stir in the Dijon and bring the sauce to a simmer. Cook, stirring frequently, until thick and smooth.
- Remove the pot from the heat and add 1 cup each of cheddar and Gruyere cheese, 1/4 cup at a time, stirring well between each addition. If needed, place the pot back on low heat to help melt the cheese. If the sauce is too thick, add the reserved pasta water in small amounts until the desired consistency is reached.
- Taste the sauce and adjust the seasonings, if needed. Add the cooked pasta and diced ham and mix until everything is well coated in the cheese sauce. Pour the pasta filling into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese.
- In a small bowl, stir the breadcrumbs with the Parmesan cheese, melted butter, and parsley. Sprinkle over the pasta.
- Bake uncovered for 20-25 minutes or until the top is golden and the sauce is bubbling around the edges. Let cool for 10 minutes before serving. Enjoy!
Notes
- Al dente pasta. As this will finish cooking in the oven, you want the pasta slightly under al dente. If you overcook it before the oven, it will turn mushy.
- Sauce shortcut. Mix one (10.5 ounce) can of cream of chicken soup with 1 1/2 cups whole milk, 1 cup each cheddar and Gruyere, and 1/2 teaspoon each onion powder, garlic powder, dried thyme, and Dijon mustard.
