Delicious and creamy, this Easy Leftover Ham Casserole Recipe is perfect for the ham you know you’ll have lying around in the coming days. This casserole is comfort-food at its finest and so simple to make. Egg noodles and veggies combine to turn that leftover ham into something new and divine! 🙂
I don’t cook a ton with egg noodles and every time I do, I wonder why I don’t use them more. They are so good and light and are perfect in a comfort dish like this. I like that they also seem to hold their moisture, and don’t dry out when you reheat them in a dish. With this recipe, you can also throw the veggies in frozen so forethought is not an issue. Have leftover turkey? Split the portion to make it 1/2 turkey, 1/2 ham, and it’ll be just as delicious!
Can I use other meat in this casserole?
Absolutely! The ingredients to this casserole are fairly universal and can be paired easily with leftover chicken or turkey! Just keep the ratio of ingredients the same as well as the cook time! The other ingredients will marry well with a variety of meats perfectly.
Can this casserole be made ahead of time?
Yes! You can do everything except baking and place in the fridge for up to 48 hours before baking. If this is cold, just tack on an extra 8 minutes of baking to make sure it is thoroughly heated. Since all the ingredients are already cooked, you are just aiming for even-heating throughout the ingredients.
Ingredients for our Easy Leftover Ham Casserole Recipe:
- Leftover Ham, diced
- Sour Cream
- Cream of Chicken Soup
- Italian Bread Crumbs
- Cheddar Cheese
- Egg Noodles
- Frozen Vegetable Medley
How to make our Easy Leftover Ham Casserole Recipe:
Preheat the oven to 350 F. Spray 13×9 baking pan and set aside.
Boil egg noddles according to directions, drain, and set aside.
Next, in a large mixing bowl, combine the cream of chicken soup, diced ham, sour cream, half the cheddar cheese and frozen vegetables. Stir really well.
Next, add the cooked egg noodles. Mix together thoroughly. Spread evenly in baking dish and top with remaining cheddar cheese and the bread crumbs.
Bake for 30 minutes. The casserole should be bubbly and the cheese fully melted. Remove from the oven and serve!
I love a good and simple casserole, but it has to be something the ENTIRE family will enjoy. I don’t make separate meals and I detest hearing my kids complain about something I put in front of them. Hallelujah – this one makes all the peoples happy 🙂 The flavors all meld together, I’m getting veggies into my kids, and we aren’t wasting any of that Honey Baked Ham. This is a win all around AND can be made ahead of time and just thrown in the oven whenever you are ready. Hope you enjoy!
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- 7 Cups, dried Egg Noodles
- 2 cans, Cream of Chicken Soup
- 1 Cup Sour Cream
- 1/2 Cup Italian Bread Crumbs
- 2 Cups Shredded Cheddar Cheese
- 2 1/2 Cups Frozen Vegetable Medley
- 4 Cups, Diced Leftover Ham
Amount Per Serving: Calories: 390Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 93mgSodium: 1043mgCarbohydrates: 35gFiber: 2gSugar: 3gProtein: 21g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)