Ham and Swiss Casserole Recipe - Allrecipes.com
Ham and Swiss Casserole Recipe
  • READY IN 45 mins

Ham and Swiss Casserole

Recipe by  

"This is one of the only casseroles that my picky husband will eat."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2005

This was a yummy recipe for using up leftover ham. I didn't have the "scrambled egg" effect that some reviewers complained of. Perhaps because after I combined the noodles, cheese, ham, etc., and put it into the casserole I let it cool off for about 15 minutes while I was doing other chores before adding the egg/milk. Nice combination of ingredients. We enjoyed.

Most Helpful Critical Review
Jan 02, 2006

Made this today to eat during the Rose Bowl parade. This is a bit hard for me to rate. First of all, I used shredded sharp cheddar cheese (good move). I omitted the mushrooms. I should have omitted the salt. This recipe is VERY DRY! I had read the other reviews and knew that it was dry and added a little extra milk, but wow, it really is a dry recipe. I should have compensated more and added sour cream or something. I did have a bit of the scrambled egg effect that others described, but it wasn't bad. I used butter to saute the onions instead of oil. Thank you.

Mar 21, 2006

I took the other reviewers' advice and subbed in a can of cream of mushroom soup instead of the mushrooms to give htis better consistency, which worked really well.

Dec 05, 2005

I have tried other recipes using cream soups, but after trying this one, I find that it is the best yet! The only change I made was to switch the swiss cheese with cheddar cheese, because I had that on hand. Absolutely delicious and my hubby is a picky eater. He loved it too! Definately a keeper!

Feb 22, 2006

Using feedback from other reviewers, I doubled the recipe and decided to skip the egg/milk combination and used a can of cream of mushroom soup mixed with a cup of milk instead. I also added a 1.5 cups of frozen peas (for color) and made it with a wonderful gruyere cheese - it was creamy, tasty and terrific.

Jan 14, 2006

Husband and I really enjoyed this recipe. The egg/milk combo added a nice texture and variation on the traditional 'noodles with meat and cheese' casserole. Made it exactly as the recipe directed and probably wouldn't change anything.

Jan 06, 2010

Enjoyed this recipe. I added a tablespoon or two of butter to it and a tad extra milk then covered it to bake it. Turned out very good ... much better than the overdone canned soup mix-ins!

Oct 17, 2007

I read the reviews and made a couple of changes - I used 1 can cream of mushroom soup, 1 cup milk and 1 egg for my casserole. (I increased the serving #, thus increasing all ingredients.) I also didn't have egg noodles on hand, so used elbow. The casserole was delicious and everyone liked it.


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  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 21 g
  • 7%
  • Cholesterol
  • 163 mg
  • 54%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 24.7 g
  • 49%
  • Sodium
  • 1491 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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