5-Ingredient Ham and Noodle Casserole
This 5-Ingredient Ham and Noodle Casserole is an easy one dish meal that takes advantage of your delicious leftovers!
Servings 8 servings
- 1 (12 ounce) package broad egg noodles
- 1 tablespoon mustard (yellow mustard, honey mustard, or Dijon mustard will all work well, so pick your favorite)
- 2-4 cups diced cooked ham (or any leftover meat)
- 1 (10.5 ounce) can condensed cream of mushroom soup (not diluted)
- 1 cup grated cheddar cheese
- Optional addition: 4 cups frozen French-style green beans or other veggies of your choice
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
Cook egg noodles just until al dente, according to package instructions. Drain.
While the noodles are cooking, place mustard, ham, condensed soup, and optional frozen green beans in a large bowl.
Pour the drained, cooked, hot noodles over the rest of the ingredients in the bowl and stir to combine.
Transfer noodle mixture to prepared baking dish. Top with grated cheese.
Cover with foil and bake for 20 minutes.
Remove foil, return to the oven (uncovered) for 20-25 more minutes, or until cheese is melted and casserole is heated through.
- Note: This casserole can be prepared in advance and kept in the refrigerator overnight until ready to bake.
- Note: The leftovers can be frozen in individual portions and reheated, as necessary.
- Cooking Just for Two? If you prefer to have fewer leftovers, you can cut all of the ingredients in half and prepare the casserole in an 8-inch square baking dish. The cooking instructions remain the same.
- Use any type of meat that you prefer. From chopped ham to sausage, bacon, chicken, or beef -- it will work with just about anything that you have.
- If you want to use ham, but you don't have leftovers from a previous meal, you can purchase sliced ham at the deli counter or you can dice up a "ham steak" from the meat section at the grocery store.
- Donna uses Cream of Mushroom soup, but she suggested that Cream of Chicken soup, Cream of Bacon soup, or Cream of Celery soup would all be great substitutes.
- The base recipe that Donna gave me does not include green beans. However, she said that she recently added 4 cups of frozen French-cut green beans to the dish and it worked nicely. I included the green beans as an optional ingredient here, but you can substitute frozen peas, regular cut green beans, asparagus, broccoli, sliced mushrooms, or just about any other veggie that your family loves (or leave them out entirely and just serve a salad on the side).
- I tried the recipe with the French-cut green beans for these photos and it worked really well! Such an easy way to get more vegetables into my family's bodies in a relatively undetectable way. The thinly-sliced green beans just kind of blend right in with the pasta!
- Donna's recipe only calls for one small can of the condensed soup. The end result is a light, slightly creamy casserole -- but there's no thick sauce. If you want more cream sauce in your finished dish, I would suggest using two cans of condensed soup and thinning with a bit of milk.
- Donna lives in a household with just 2 people, so she often divides the leftovers into individual portions and freezes them for later meals.
Serving: 1/8 of the recipe | Calories: 296kcal | Carbohydrates: 37.6g | Protein: 16.5g | Fat: 7.8g | Saturated Fat: 3g | Cholesterol: 30.8mg | Sodium: 800mg | Fiber: 3.4g | Sugar: 3.4g