Ham and Swiss Casserole

Ham and Swiss Casserole

165

"This is one of the only casseroles that my picky husband will eat."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 432 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 1491 mg
  • 60%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

165
  1. 206 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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., an...

Most helpful critical review

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 omit...

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., an...

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.

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...

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 ...

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 direc...

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 omit...

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!

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...

Very easy to prepare and very tasty. I added peas for color. This dish is delicious and I'll make it again.