This recipe for Ham and Noodle Casserole is a cheesy casserole bake that is a quick and easy weeknight dinner solution for a delicious meal the whole family will love. It is made with leftover ham, noodles, and a creamy, cheesy sauce.

A serving of Ham and Noodle Casserole in a blue dish

Casseroles are one of the best ways to do an easy weeknight dinner. Everything is added to one dish and baked in the oven. They are also one of the best ways to repurpose leftovers. This ham casserole recipe is one of our favorite ways to use our leftover ham.

Casserole Recipes for a budget-friendly meal

With just two of us in the house, I hate having waste. So, whenever we do have a baked ham, I like to portion the leftovers out and set them aside for their designated meal. It is a great way to save money and still have delicious recipes.

I always cut most of the meat off the ham bone, but then, leave enough on it so I can make this Instant Pot Boiled Ham dinner. We also enjoy Scalloped Potatoes for Two, and Sweet Hot Ham and Cheese Sliders. Great recipes all made with leftover ham, including this Ham and Noodle Casserole.

Casserole ingredients in measuring cups

What you need to make this recipe

Cream Sauce: Many people like to use cream of chicken or cream of mushroom soup. I on the other hand, like to make my own cream cause, which is really close to a cheese soup, only homemade! I promise, going homemade is more cost-effective and better for you than a can of soup.

Milk: You can use any type of milk you wish. I did use almond milk when I made this recipe. The only reason I went with almond milk is that it doesn’t go bad as quickly as regular milk. I stopped buying regular milk unless it is for something specific because it goes bad on us before we actually will use it.

Casserole ingredients tossed with the noodles in a stockpot

As an Amazon Associate, I earn from qualifying purchases from affiliate links.

Cheese: I used a yellow cheddar cheese that I bought as a brick and shred myself. It is less expensive to shred your own cheese and I just prefer to do it that way anyway. I am not crazy about the powdery substance on pre-shredded cheese.

Ham: I made this Cider Bourbon Glazed Ham over the holidays and portioned leftovers out to make other recipes. If you don’t bake your own ham, you can always buy just slices of ham and dice it up to make this recipe.

Casserole dish: I love my glass casserole dishes and have them in a range of sizes. You will need a 9×13 casserole dish to make this recipe.

Ham and Noodle Casserole assembled in the baking dish before baking

Tips for a quick and easy Ham and Noodle Casserole

My best tip for this recipe is to plan ahead. When you make a ham dinner, buy a large enough ham so you can have enough leftovers to make several different recipes with the leftovers. Divide the ham up in 1 or 2 cup portions and freeze any you will not be used within the next few days.

I like to use the same dish more than once. Rather than mix ingredients in different sized bowls and then combine them, I only use my measures for measuring and the same saucepan I cook the noodles in to make the sauce and toss the noodles back into the same saucepan to coat them before I put the mixture in a casserole. This saves time and dishes!

Baked casserole just out of the oven

Make this casserole your way

There are several different things you can do to change this recipe and make it easier for you. Below are some ideas that may help.

  • Use frozen veggies instead of fresh. Buy a green bean and carrot mixture, or peas and carrots and stir in 1 cup of the frozen veggies in step 5 before the cheese is added.
  • Use your favorite cheese. Mozzarella, Colby, Swiss, or Monterey Jack are all good choices. Use a Pepperjack if you want to add a little heat.
  • Sprinkle a little extra cheese on top with the panko for a little more cheesy flavor.
  • Substitute seasoned bread crumbs or crushed buttery crackers for the panko crumbs.
  • Omit the carrots and celery and replace them with 2 cups of sliced fresh mushrooms in step 2.
Ham and Noodle Casserole with a serving removed from the dish

What to serve with Ham and Noodle Casserole

While this Ham and Noodle Casserole is a whole meal in one dish, you may want to have something else to serve alongside it. This is where a great salad or veggie side dish will come in handy.

Simple Sauteed Mushrooms are made with only 2 ingredients and so delicious. These make a perfect side to this casserole.

Roasted Asparagus and Mushrooms add a little color to your meal and is full of flavor.

A quick and easy dessert recipe that would be a nice ending is this Strawberry Rhubarb Thumbprint Cookie recipe. Or, if you’re in the mood for cake this Apple Upside Down Cake is delicious.

Pinnable Image

*If you made this recipe, please give it a star rating*

Ham and Noodle Casserole Recipe Featured Image

Ham and Noodle Casserole

Shelby Law Ruttan
A delicious casserole the whole family will love. Made with egg noodles and leftover ham in a cheesy cream sauce.
4.14 from 15 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Family Recipes
Cuisine American
Servings 6
Calories 198 kcal


  • 1 cup diced leftover ham
  • 1 celery stalk diced
  • 1 carrot diced
  • 1/4 cup diced onion
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1-1/2 cups chicken broth
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 6 oz egg noodles
  • 1/4 cup seasoned panko crumbs optional


  • Preheat oven to 350 degrees.
  • Cook noodles in a large saucepan according to directions. Drain noodles and clean saucepan to make the sauce.
  • In a large saucepan over medium heat, melt the butter until bubbly. Add the celery, carrot, and onion and cook for 3 minutes, until vegetables have softened.
  • Whisk in the flour, salt, pepper, and thyme. Cook, whisking constantly, for 1 minute.
  • Gradually add chicken broth and milk, whisking constantly. Bring to a boil, then reduce heat and simmer until the sauce begins to thicken.
  • Stir in the cheese and ham and cook for 1 minute, or until cheese is melted.
  • Remove the ham mixture from the cooktop and stir in the cooked egg noodles. Transfer the ham and noodle mixture to a prepared 9x13 casserole. Sprinkle with seasoned panko crumbs (if using) and bake in the oven for 30 minutes, or until casserole is hot.


Serving: 1gCalories: 198kcalCarbohydrates: 17gProtein: 13gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 44mgSodium: 881mgFiber: 1gSugar: 2g
Keyword Ham and Noodle Casserole
Tried this recipe?Let us know how it was!

About the Author: Shelby Law Ruttan

Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.


  1. […] Ham Noodle Casserole is made with a cheese sauce, freshly cooked veggies, and egg noodles for a comfort food dish the whole family will enjoy. […]

  2. […] Ham and Noodle Casserole makes good use of any leftover ham and is super delicious. No canned soups are involved in making this recipe. […]

  3. Chris April 13, 2020 at 8:03 pm - Reply

    I was looking for something easy and fast baking that used supplies I had on hand – with a few tweaks, of course. Turkey Ham (I don’t eat pork), Muenster cheese (I don’t like Cheddar), out of wide egg noodles (used soup size noodles) and evaporated milk (I don’t drink cows’ milk so never have anything more than one or two small cans of evaporated in the pantry). This casserole is VERY GOOD even with my substitutions; it had a rich, smokey flavor.
    Easy enough that I didn’t measure anything but the Thyme, chicken broth and milk. Next time though I will double the recipe, add mushrooms and frozen peas then place the mixture in a phyllo dough lined casserole and turn it into a pot pie or even make individual pot pies. A fairly light combination that was very good with homemade cranberry sauce on the side.

    • Shelby Law Ruttan April 14, 2020 at 6:12 am - Reply

      Hi Chris, I love you were able to adapt this recipe to what you eat and had on hand. Thank you for stopping by to let me know!Shelby

      • Liz December 29, 2020 at 7:26 pm - Reply

        Does the recipe really only call for 6oz noodles? Not a 16oz bag?

        • Shelby Law Ruttan January 1, 2021 at 9:01 am - Reply

          Hi Liz, the amount is correct. Egg noodles normally come in a 12 oz package. I used half of the package, which is 6 ounces. Enjoy! ˜Shelby

  4. Beth April 14, 2020 at 7:17 pm - Reply

    What temperature did you bake this at?

    • Shelby Law Ruttan April 15, 2020 at 8:58 am - Reply

      Hi Beth, it is baked at 350 degrees. Thank you!

Leave A Comment

Recipe Rating

Shelby I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more

Check Out My New Cookbook Available Now

As an Amazon Associate, I earn from qualifying purchases.

Prescatarian Keto Cookbook cover Preorder image

One Pot Paleo Cookbook by Shelby Law Ruttan