Recipe by Mallory
"This casserole is perfect comfort food for the day after a holiday when you have leftover ham but don't feel like cooking! This is great served with broccoli, asparagus or a salad!"
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2 1/2 cups
uncooked egg noodles
1 (10.75 ounce) can
condensed cream of mushroom soup
chopped cooked ham
shredded Swiss cheese
seasoned stuffing mix (coarse-crumb style)
Added sliced mushrooms just because I had them. Would have added more cheese as couldn't tell there was cheese in it. It didn't really have a big flavor. Would have added more spices.My husband loved it. It was a great way to use up the ham from Easter. I would make it again cause it was easy and is a comfort food.
Sorry, I thought this was rather dry. After baking and tasting, I put it in a large bowl and added another can of soup, more wine and 1/2 cup of chicken broth. Put it back in the oven for another 20 min to heat through. I think this would be better with chicken instead of ham.
Easy to make. I omitted white wine since I had none on hand, added seasoning salt, sauteed onion and some frozen peas. Delish! I have also made this with canned ham and it worked extremely well.
Tastes great and a true "comfort food"
Rated 4 instead of 5 beause I made adjustments based on what I had in the house. 1st - I precooked the noodles to cut on time while I sauted onions and reheated the cubed ham in a skillet (salt pepper etc). 2nd - added frozen peas to give some nutrition. 3rd - used mont. jack cheese instead of swiss, thats all I had. 4th - Used italian bread crumbs, again all I had. Skipped the wine and milk, didn't need it. Baked at 350 for 20 min to let flavors blend. YUMM!! A great meal with basic ingredients.
I gave it 5/5. Quick and easy to make. Even though a little dry (maybe over cooking?), it tasted great and used up some of the left over Christmas ham. Next time maybe I will cover with foil to keep some moisture in.
This was easy and delicious. Was a tad salty for me but that is easily taken care of, as others have suggested next time will add peas or your favorite veggie, or as Mallory suggests asparagus would be a very nice match.
Ugh, I know I hate it when people rate recipes when they changed things, but I'm caving :)
This recipe whips up really fast, and easy. I had leftover egg noddles from beef stroganoff the night before (somehow I always make too many noodles). I made a few substitutions for what I had on hand - milk for the white wine, cheddar for the swiss, and turkey ham for the ham.
It came out sooooo good. I loved how the stuffing mix was a salty crunch, and the noodles were creamy. If you don't like salt, then make sure to use low sodium everything - ham, cream of mushroom, cheese, and stuffing all are typically pretty salty stuff.
The only thing I would work on whem making again, is that it came out, well, soupy. Maybe less water, or let it bake longer?
Despite the sloppy-ness of it, I am more than excited to eat it for leftovers today and tomorrow at work!
No cream of mushroom soup on hand, instead I used a can of cream of chicken. I added some fresh ground pepper to the soup mix. Not a bad recipe, very simple and fast to make. I would make this again but I think I'd play with the recipe a bit.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Ham and Swiss Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 141
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