5-Ingredient Ham and Noodle Casserole

5 from 9 votes

This easy ham and noodle casserole is a simple and flavorful way to take advantage of your leftovers!

Course Dinner

Cuisine American, Southern

Keyword casserole with egg noodles, Easy Ham Casserole, ham and noodle casserole, leftover ham recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 405kcal

Author Blair Lonergan

1 (12 ounce) package egg noodles
2 (10.5 ounce) cans condensed cream of mushroom soup, cream of chicken soup, or cream of celery soup (I use a combination of cream of mushroom and cream of celery soups)
1 cup milk
¼ cup sour cream or 1-2 tablespoons of Dijon mustard (optional)
¼ teaspoon garlic powder (optional)
¼ teaspoon onion powder (optional)
3 cups diced cooked ham (about 1 lb. total)
Optional additions: 2-3 cups of veggies of your choice, such as frozen French-style green beans, frozen peas, or frozen (thawed) broccoli florets (I used a 10-ounce package of frozen peas)
1-2 cups grated cheddar cheese
Kosher salt and ground black pepper, to taste
Optional garnish: chopped fresh parsley or chopped fresh chives

Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
Cook egg noodles in a large pot of well salted boiling water, just until al dente, according to package directions. Drain.
While the noodles are cooking, whisk together condensed soups, milk, and optional sour cream, garlic powder, and onion powder (if using) in a large bowl.
Stir in the noodles, ham, and vegetables (if using). Taste and season with salt and pepper, if desired.
Transfer the noodle mixture to the prepared baking dish. Cover tightly with foil.
Bake, covered, for 25-30 minutes, until the filling is hot and bubbly.
Remove the cover, sprinkle the cheese on top, and return the dish to the oven (uncovered) for 5-10 more minutes, just until the cheese melts.

Use any type of meat that you prefer. From chopped ham to sausage, bacon, chicken, or beef -- the casserole works with just about anything that you have.

Almost any flavor of condensed soup will be good in this dish. Try condensed cream of mushroom soup, cream of chicken soup, cream of celery soup, cream of bacon soup, cream of onion soup, or cheddar cheese soup.

Mix 1 cup of shredded cheese into the casserole filling, in addition to adding the cheese on top. I like sharp cheddar cheese, but you can sub with mozzarella, Swiss cheese, Colby, Pepper Jack, Cheddar Jack, or Monterey Jack.

Add vegetables to the base of the casserole. Good options include frozen green beans, frozen (thawed) broccoli florets, frozen peas, or sauteed fresh vegetables like carrots, mushrooms, asparagus, celery, onion, and bell pepper.

Finish the casserole with a crunchy topping, such as buttered Panko breadcrumbs, buttered Ritz cracker crumbs, or crushed potato chips.

Cooking for a smaller family? Cut all of the ingredients in half and prepare the casserole in an 8-inch or 9-inch square dish.