Ham and Noodle Casserole is one of those stick-to-the-ribs entrees that can’t be beat! It’s combined with peas, carrots, corn, rotini noodles and a can each of cream of mushroom and cream of chicken soups. Italian seasoning on top gives it a nice zesty flavor. This hearty, filling and satisfying entree is extraordinary comfort food.
At least once or twice a year we cook off a spiral cooked ham and slice it down for company. We had a large gathering at our house the end of October, so Apricot Glazed Ham was on the menu. Since I had leftover ham, I decided to use part of it in this delightful recipe.
I served it the following week for our weekly Friday night group. It was delicious accompanied with Cherry Tomato Cobbler. Both foods are savory, comfort food casseroles that are fabulous to the taste buds. If your ham is already cooked this is basically one of those throw everything together in a baking dish recipes. Except for pre-cooking the noodles. Nothing else is cooked in advance. It really saves a lot of time and steps that way.
Ham and Noodle Casserole is a terrific way to use up leftover holiday ham. Additionally, anything with noodles or pasta breathes new life into leftovers. Our kids loved eating things a second time around if those dishes included noodles. Even as adults they still enjoy their share of pasta dishes. Ham and Noodle Casserole is kid-friendly and sure to satisfy almost any appetite.
Ham and Noodle Casserole is such satisfying comfort food.
I served Ham and Noodle Casserole with Cherry Tomato Cobbler.
This is a wonderful casserole to make when you’re trying to use up leftover holiday ham.
Here’s what I did.
I used these ingredients. I did NOT use the chicken broth.
Place diced ham, frozen peas and carrots, frozen corn, garlic and onions in a mixing bowl.
Add cream of mushroom soup, cream of chicken soup, milk, salt, pepper, melted butter and Italian seasoning.
Stir ingredients to combine.
Cook noodles only until al dente. Drain.
Add noodles to mixing bowl with other ingredients and stir gently to combine.
Grease a 9×13″ glass baking dish. Add ham mixture to baking dish.
Sprinkle generously with additional Italian seasoning.
Cover with foil. Bake at 350 for 60 minutes or until casserole is heated through and bubbly around the surface.
This stick-to-the-ribs entree is kid friendly and one you’ll find frequently on your monthly menus.
While I served it with Cherry Tomato Cobbler, this is also good with a tossed salad or as a one-dish meal.
Ham and Noodle Casserole is just what the doctor ordered when you’re tired of ham sandwiches after Thanksgiving or Christmas!
Here’s the recipe.
HAM AND NOODLE CASSEROLE
(My own concoction)
- 16oz. pkg. rotini style egg noodles
- 4cup diced, cooked ham
- 12oz. pkg. frozen peas and carrots
- 12oz. pkg. frozen whole kernel corn
- 1cup 2% milkor half-and-half
- 1can can cream of chicken soup, undiluted
- 1can cream of mushroom soup
- Salt and pepperto taste
- 1medium onionchopped
- 2tbsp. unsalted buttermelted
- 2cloves garlicfinely minced
- 1/2tsp. Italian seasoningplus more as desired
- Preheat oven to 350 degrees.
- Boil egg noodles to al dente.
- Drain.
- Meanwhile, combine ham with all remaining ingredients in a large mixing bowl.
- When noodles are done, add noodles to remaining ingredients and stir gently to combine.
- Grease a 9x13” glass baking dish.
- Pour ham and noodle mixture into prepared baking dish.
- Sprinkle with additional Italian seasoning, as desired.
- Cover with foil.
- Bake 60 minutes or until casserole is heated through and bubbly around the outsides of the dish.
NOTE: Be sure to cover the casserole before baking or noodles will dry out if they’re not covered while baking.
© Can’t Stay Out of the Kitchen
The Italian seasoning really bumps up the flavors in this amazing casserole.
Everyone loved how Ham and Noodle Casserole tasted. Just about everyone came back for seconds!
Cherry Tomato Cobbler is a delicious side dish for this tasty entree.
You may also enjoy these delicious recipes!
Creamy Ham, Veggie and Noodle Bake
Healthy Ham, Swiss Cheese and Veggie Bake
Creamy Scalloped Potatoes and Ham
- 16oz. pkg. rotini style egg noodles
- 4cup diced, cooked ham
- 12oz. pkg. frozen peas and carrots
- 12oz. pkg. frozen whole kernel corn
- 1cup 2% milkor half-and-half
- 1can can cream of chicken soup, undiluted
- 1can cream of mushroom soup
- Salt and pepperto taste
- 1medium onionchopped
- 2tbsp. unsalted buttermelted
- 2cloves garlicfinely minced
- 1/2tsp. Italian seasoningplus more as desired
- Preheat oven to 350 degrees.
- Boil egg noodles to al dente.
- Drain.
- Meanwhile, combine ham with all remaining ingredients in a large mixing bowl.
- When noodles are done, add noodles to remaining ingredients and stir gently to combine.
- Grease a 9x13” glass baking dish.
- Pour ham and noodle mixture into prepared baking dish.
- Sprinkle with additional Italian seasoning, as desired.
- Cover with foil.
- Bake 60 minutes or until casserole is heated through and bubbly around the outsides of the dish.
NOTE: Be sure to cover the casserole before baking or noodles will dry out if they’re not covered while baking.
© Can’t Stay Out of the Kitchen