Cheesy Ham & Noodle Casserole

Hello friends, it feels like I have really fallen off the planet, but I suppose it has only been a week or so of being MIA.

We had a nice Easter weekend with my in-laws visiting, and then my husband fell sick. And then I did. And then my son. Oh boy. Depending on where you live you will understand what I am talking about here…..we have been quite healthy this winter during all the worst of cold and flu season. But right when spring rolls around and you think the grossest part is over, we have somehow had a new spell of sickness here around western Washington and everyone I know has had some kind of sickness hit their house recently. GO AWAY.

Thankfully because we had company last weekend, I had a fridge full of leftovers so we didn’t starve to death this week while we were sick, and Mama didn’t feel like cooking! There may have also been a few meals of cereal. But who’s keeping track right?

That said, I still had a lot of ham leftover and I decided to make a noodle casserole out of it to give it back some life and make enough for another round of leftover meals. This Cheesy Ham & Noodle Casserole has been around since the dark ages I’m sure. I bet everyone has a grandma that has made this type of thing before, in different variations, or it’s something you would find at a church potluck or shower or something. You know it. It’s a classic kid comfort food. There’s no right or wrong way to do it. Just wing it. Seriously, it literally turns out every time.


1 12oz bag of wide egg noodles – boiled until just al dente and drained
1 can Campbells Broccoli Cheese soup
½ cup sour cream
1 cup shredded medium cheddar cheese
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon allspice
¼ cup chopped green onions
1 cup cooked, cubed ham
¼ cup plain panko bread crumbs
¼ cup parmesan cheese


Boil egg noodles in a pot of boiling water until just al dente and drain. Set aside. Preheat oven to 375 degrees.

In a large mixing bowl, combine soup, sour cream, grated cheese and spices together. Add in the green onions and cut up ham and combine. Pour in the cooked noodles and combine once more until evenly incorporated.

Pour entire mixture into a 9×9 glass baking dish that has been sprayed with cooking spray. Press down in an even layer. Top with the panko bread crumbs and parmesan cheese.

Cover baking dish with foil and place in oven for 30 minutes. Remove foil after 30 minutes and bake for additional 20-30 minutes until golden and bubbly. Serve immediately.

Here’s how it turns out:

Get your pasta boiling and preheat your oven. I like to just get the pasta to al dente here and not too soft. It will cook a little more when you bake it and you don’t want soggy, sticky noodles!


Drain the pasta and leave it in the pot while you mix up the other ingredients. Put your soup, sour cream and spices in a big mixing bowl and stir it all up. I think traditionally in this sort of recipe you will find that most people use a cream of chicken soup, but you can sub in whatever you have. Cream of mushroom, cheddar cheese soup etc. I find that the flavor is only slightly different. I just use what I have and it honestly turns out great every time! Don’t ever be scared to change these things up and experiment.


Then pour in your grated cheese and mix it in.


Then in go the green onions and ham.


Stir that again and put in the cooked noodles.


Spray a glass 9×9 baking dish and then pour the entire mixture in there and press it all down nice and evenly.


Top this all off with the panko bread crumbs and some parmesan cheese.


Then cover it up with foil and bake it for 30 minutes. Take the foil off after 30 minutes and bake for another 20-30 until it gets nice and golden and bubbly and you get those nice crispy edges – me and my husband love those crispy bits. We both like the edges. Luckily there’s 4 of them!


It should look about like that when it comes out of the oven.


I garnish with a little parsley just before serving. Because then it looks a little prettier.


Yum. A perfectly easy meal when you are sick, needing to get rid of leftovers and outside of the bake time, it takes less than 15 minutes to throw together. It’s comfort food at it’s finest.

Whoever thought of the idea of casseroles….thank you. You are a genius and my life wouldn’t be complete without these easy dinner ideas. Especially when I have to feed sick people and I am sick myself.

– The Homesteaders Wife

10 thoughts on “Cheesy Ham & Noodle Casserole

Add yours

  1. Glad ur feeling better & the ‘snot-factory’ has gone into shutdown again- being sick-sucks!!

    Looks yummy! Love me a good casserole. Hot or cold actually.
    Just a fun fact I heard somewhere and have tried myself… if your in a super big hurry and prep time is limited (or ur just a lazy cook like me) you can just add in your Egg Noodles uncooked and they will do their thing while baking- comes out nearly the same!!

    There’s only 1 extra requirement: you MUST add extra liquid (I guesstimate about 3/4 cup for a full bag) so gigo’s have something to absorb- otherwise ur casserole will be a brick in the end 😆
    (Gigo’s = Noodles in Judah-ese)

    The downside is that you are unable to drain off any unwanted noodle starch from boiling first, but if ur using egg noodles, it’s not an issue. When u use regular pasta with gluten- I would definitely want to boil & drain that part away first.

    So for all the extra lazy, or rushed-for-time dinner makers: this might be an option.

    PS I’m not vying for your culinary spotlight- that will remain your place to shine- NOT me!! 🙈

    I’ll set the table & do the dishes though 👍🏻😁😘

    Liked by 1 person

  2. Awe, I hope you are feeling better!! I’ll have to make this casserole, made a version of it before but I have leftover ham so this will be GREAT!! Thanks for sharing, and hope all your family is feeling better too! ❤️😀

    Liked by 1 person

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