Ham and Noodle Casserole

This ham and noodle casserole is a stick-to-your-ribs dish that’ll warm you right up! It’s basically a big pan of creamy pasta blended with smoky diced ham and smothered in melted cheddar. What’s not to love?

The best part? It’s so easy to make, using basic ingredients you probably already have on hand. 

This rich and indulgent casserole is sure to hit the spot. It’s simple, satisfying, and tastes like home. 

Why You’ll Love This Ham and Noodle Casserole

Comfort Food: This creamy, cheesy casserole is truly the epitome of comfort food.

Quick and Easy: It comes together in under an hour, making it perfect for busy weeknights when you need a delicious meal.

Effortless Meal Prep: With simple pantry ingredients and easy instructions, this casserole is a great make-ahead option.

Great Use of Leftovers: This casserole is an ideal way to repurpose leftover ham. It gives you a tasty meal without additional grocery shopping.

Ingredients

• Wide Egg Noodles: Their tender, fluffy texture pairs perfectly with the creamy sauce.

• Diced Cooked Ham: It provides a smoky, salty flavor and meaty texture to the dish. Use leftover ham or purchase pre-diced ham for convenience.
  
• Butter: It adds rich flavor and helps create a smooth, velvety sauce.
  
• Garlic: It infuses the sauce with a subtle, aromatic flavor to complement the ham. Mince it finely for the most potent taste.
  
• All-Purpose Flour: The thickening agent gives the sauce its luscious, creamy consistency.
  
• Whole Milk & Chicken Broth: The liquid base for the sauce, providing both creaminess and savory depth of flavor.
  
• Sour Cream: It balances out the heaviness of the ham and cheese and helps achieve a silky smooth texture.
  
• Shredded Cheddar Cheese: It’s the best choice for its bold flavor and superior melting ability.
  
• Seasonings: Dried parsley, onion powder, and black pepper are the perfect trio of spices.

How to Make Ham and Noodle Casserole

This casserole is practically effortless! Just follow these steps.

1. Preheat and grease. Preheat the oven to 350°F. Lightly grease a 9×13 casserole dish.

2. Cook the noodles. Cook the egg noodles in a large pot of salted boiling water until al dente. Drain and set aside.

3. Make a roux. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk to create a roux.

4. Add the liquids. Gradually pour in the milk and chicken broth, whisking constantly until smooth. Stir in the parsley, onion powder, and black pepper.

5. Add the sour cream. Mix in the sour cream and 1 cup of the shredded cheddar until melted and the sauce has thickened slightly, about 4 minutes.

6. Combine the ingredients. Add the cooked noodles and diced ham to the sauce. Gently stir until everything is evenly coated.

7. Transfer to a dish. Transfer the mixture to the prepared casserole dish. Top with the remaining 1 cup of shredded cheddar.

8. Bake the casserole. Bake uncovered for 25-30 minutes, until the cheese is melted and the edges are bubbling.

9. Rest and serve. Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh parsley if desired.

Tips for the Best Ham and Noodle Casserole

Follow my tried-and-true tips for a casserole to remember.

• Just keep whisking! Gradually add the milk and broth to the roux while whisking constantly to avoid lumps. Keep whisking until smooth.
  
• Choose your consistency. If the sauce seems too thick, add a splash of more milk or broth. If it’s too thin, let it simmer a minute longer.
  
• Be nice and gentle. When mixing the noodles, ham, and sauce, stir gently to avoid breaking up the noodles.
  
• Make it bubbly. For an extra golden brown cheesy top, broil the casserole for the last 1-2 minutes of baking. Watch it carefully.
  
• Switch things up. Try Swiss or Monterey Jack, add veggies like peas or broccoli, or substitute chicken for ham.
  
• Make a meal out of it. Serve the hearty casserole with a simple green salad and crusty bread or rolls to round out the meal.

How to Store

Follow these tips to keep your casserole fresh.

To Store: Refrigerate leftover ham and noodle casserole in an air-tight container for up to 4 days. If using leftover ham, keep in mind the total storage time since the ham was first cooked.

To Freeze: Allow the casserole to cool completely, then transfer to an air-tight, freezer-safe container or wrap tightly in foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating to ensure even heating.

To Reheat: For single portions, reheat in the microwave at 30-second intervals until heated through. For larger portions, transfer to an oven-safe dish, cover with foil, and bake at 350°F until heated through, about 20-30 minutes. Add a bit of broth or milk if needed to restore creaminess.

Ham and Noodle Casserole

Course: Main CourseCuisine: American

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

679

kcal

This ham and noodle casserole is a guaranteed crowd-pleaser! It’s creamy, hearty, and the definition of comfort food.

Ingredients

• 12 oz wide egg noodles

• 3 cups diced cooked ham

• 1/4 cup butter

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 1 cup whole milk

• 1 cup chicken broth

• 1 tsp dried parsley

• 1 tsp onion powder

• 1/2 tsp black pepper

• 1 cup sour cream

• 2 cups shredded cheddar cheese, divided

Instructions

• Preheat the oven to 350°F. Lightly grease a 9×13 casserole dish.
• Cook the egg noodles in a large pot of salted boiling water until al dente. Drain and set aside.
• In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk to create a roux.
• Gradually pour in the milk and chicken broth, whisking constantly until smooth. Stir in the parsley, onion powder, and black pepper.
• Mix in the sour cream and 1 cup of the shredded cheddar until melted and the sauce has thickened slightly, about 4 minutes.
• Add the cooked noodles and diced ham to the sauce. Gently stir until everything is evenly coated.
• Transfer the mixture to the prepared casserole dish. Top with the remaining 1 cup of shredded cheddar.
• Bake uncovered for 25-30 minutes, until the cheese is melted and the edges are bubbling.
• Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh parsley if desired.