Ham and Swiss Casserole Recipe
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Ham and Swiss Casserole

By: Cynthia Miller  
"This is one of the only casseroles that my picky husband will eat."

Rating: This weblink has been rated 133 times with an average star rating of 4.1 Read Reviews (111)

Rate/Review | 4,340 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 cups egg noodles
  • 2 tablespoons vegetable oil
  • 1 cup chopped onions
  • 1 (6 ounce) can mushrooms, drained
  • 1 cup diced cooked ham
  • 1 cup diced Swiss cheese
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Toss drained noodles with 2 teaspoons of the oil. Heat remaining oil in a skillet and saute onion over medium heat until soft. Combine noodles, onion, mushrooms, ham, Swiss cheese, salt and pepper. Transfer to a greased 3 quart casserole dish. In a bowl mix together egg and milk; pour over noodle mixture. Sprinkle with parmesan cheese.
  4. Bake in a preheated oven for 30 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 432 | Total Fat: 27.7g | Cholesterol: 177mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2005 by Jaxmom35 
This was a yummy recipe for using up leftover ham. I didn't have the "scrambled egg" effect... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2005 by JUNE HOOPER 
I have tried other recipes using cream soups, but after trying this one, I find that it is the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2006 by GINAH1 
I took the other reviewers' advice and subbed in a can of cream of mushroom soup instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2007 by Wintermom 
I read the reviews and made a couple of changes - I used 1 can cream of mushroom soup, 1 cup... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2006 by WILYNNE 
Using feedback from other reviewers, I doubled the recipe and decided to skip the egg/milk... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2006 by luv2cook 
Husband and I really enjoyed this recipe. The egg/milk combo added a nice texture and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2006 by Butterfly Flutterby Supporting Member (Click to learn more about Supporting Membership)
Made this today to eat during the Rose Bowl parade. This is a bit hard for me to rate. First... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2004 by TOYMOMMY 
I have to admit I made a major change in the recipe. I had some leftover rice pilaf, so I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2006 by vaia 
Very easy to prepare and very tasty. I added peas for color. This dish is delicious and I'll... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2006 by becca boo 
This is a tasty, quick and satisfying dish! I used regular pasta noodles, and I added some... MORE

 
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