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. is one of my favorite leftover ham casserole recipes. It is also one of the best ways to repurpose leftovers.
It is made with leftover ham, noodles, and a creamy, cheesy sauce. This ham noodle casserole recipe is one of our favorite ways to use our leftover ham from Easter or Christmas dinner
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❤️ Why you'll love it
✔️ This creamy ham casserole with noodles has a homemade creamy cheese sauce made without canned soup!
✔️ It is a super easy leftover ham casserole recipe pure comfort food the whole family will love.
✔️ Making meals with leftovers is a budget friendly way to feed the family.
🥘 Ingredients
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Leftover ham, i make this Cider Bourbon Glazed ham on holidays and the flavor is awesome in this ham and cheese casserole with noodles!
Celery
Carrot
Onion
Butter or extra virgin olive oil
All purpose flour
Dried thyme
Chicken broth
Milk, any type of milk you use will work here.
Sharp cheddar cheese, I always buy the brick of cheese and shred it myself. Pre-shredded can be used instead.
Egg noodles, I prefer the wide noodles, but any type of egg noodle will work.
Seasoned panko crumbs, because I like a crispy topping!
🔪 Instructions
- Preheat oven to 350 degrees.
- In a large saucepan cook noodles according to package 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.
🥄 Equipment
Large saucepan
Colander
Flathead wooden spoon
Hand whisk
Box cheese grater
Chef knife
9 x 13 Casserole dish
🥫Storage
Store leftover casserole in the fridge in an airtight container up to 4 days.
📖 Variations
- Use frozen peas and carrots instead of fresh, stir in 1 cup of the frozen veggies in step 5 before the cheese is added.
- Substitute Swiss cheese or Colby cheese in place of the sharp cheddar.
- Stir ½ cup sour cream into the sauce mixture to an extra creamy sauce.
- 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.
- Leftover turkey or chicken can be used in place of the ham.
- When in a hurry, substitute 1 can chicken soup with ½ can of water for the homemade cheese sauce.
💭 Tips
Save time and dishes. Use the same saucepan the noodles are cooked in to make the creamy cheese sauce and toss the noodles back into the same saucepan to coat them before transferring to the casserole baking dish.
🙋 FAQ's
Yes, just transfer the mixture to a slow cooker instead of a casserole dish and cook on low for 3-4 hours
📚 Related Recipes
Creamy and delicious Tuna Noodle Casserole has a healthier twist to it.
Boiled Ham Dinner is another recipe to make with leftover ham, and this recipe is made in the Instant pot!
These Ham and Cheese Sliders are a delicious way to use leftover ham.
Everyone loves this Big Mac Casserole!
🍽 Serve with...
While this Ham and Noodle Casserole is a whole meal in one dish, you may want to have something else to serve alongside it. Try these Air Fried Brussel Sprouts and one of these Quick Dinner Rolls slathered with Salted Maple Butter Spread.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @honeybunchhunts or #honeybunchhunts so I can see your photos!</p>
If your family loved this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Ham and Noodle Casserole
Equipment
- Large saucepan
- Colander
- Casserole dish (9x13)
Ingredients
- 1 cup diced leftover ham
- 1 celery stalk diced
- 1 carrot diced
- ¼ cup diced onion
- 2 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon dried thyme
- 1½ cups chicken broth
- ½ cup milk
- 1 cup shredded cheddar cheese
- 6 oz egg noodles
- ¼ cup seasoned panko crumbs optional
Instructions
- Preheat oven to 350 degrees.
- In a large saucepan cook noodles according to package 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.
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.
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
Does the recipe really only call for 6oz noodles? Not a 16oz bag?
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
What temperature did you bake this at?
Hi Beth, it is baked at 350 degrees. Thank you!
Quick easy and yummy
Great week night family meal
Hi Sue, thank you for coming back to rate the recipe! So happy you enjoyed the recipe. Shelby