Ham and Noodle Casserole

Ham and Noodle Casserole

Kelli F. 18

"This is one of my favorite ways to use leftover ham."
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1 h 10 m servings 464 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1037 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
  2. Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain.
  3. Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs.
  4. Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.


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


  1. 222 Ratings

Most helpful positive review

This is a good basic casserole. What I like about it is that you can adjust it and come up with awesome results. I used cream of mushroom soup and like to add spinach if I have it on hand. I ...

Most helpful critical review

I was disappointed in this recipe. I found it to be rather dry, rather than creamy, even after adding a little milk to thin it out. Maybe covering it the first 20 minutes would help. The flavo...

This is a good basic casserole. What I like about it is that you can adjust it and come up with awesome results. I used cream of mushroom soup and like to add spinach if I have it on hand. I ...

This recipe is our new favorite casserole! Followed the recipe exactly as is w/a little sprinkle of garlic as an extra and my family raved about it! Perfect idea if you need to make a meal for...

This was excellent! Not only is this a great way to use up leftover ham from Easter, I think it would taste great with leftover corned beef from St. Patty''s day. I didnt add as much swiss che...

My family isn't a big fan of swiss cheese, I used sharp instead. I also sauteed the onions in olive oil/butter until brown before adding them, they came out perfectly. I also added some of the s...

Delicious, it does make alot, though. I halved it but still used the same amount of soup and sour cream. Also, I topped with a sleeve of Ritz crumbled in melted butter instead of bread crumbs. T...

We were trying to figure out what to do with our left over Easter ham and found this recipe. I give it a 5 star as it is very delicious. I took a pic and posted it, sorry I dished up one plate ...

I didn't expect much, but this was an excellent meal. I made a couple of changes based on what I had in the house. I added 2 cups sliced mushrooms & 1/2 cup heavy cream and used cream of mushr...

Perfect and easy recipe for using leftover ham. Made some minor substitutions but I don't think it changed the flavor much. Used Cream of mushroom soup and chopped sliced mild provolone (what I ...

I made this last night using leftover Easter ham. It turned out pretty well. I thought there was a little too much onion. Also, the ham I had was brown sugar glazed so it was really sweet. N...