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

Easy Ham and Swiss Casserole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  3. Combine the cream of mushroom soup, white wine, and water in a large bowl. Stir in the cooked egg noodles, ham, and Swiss cheese. Pour the mixture into the prepared baking dish. Sprinkle the dry stuffing mix over the dish. Bake uncovered until the casserole is bubbling and browned, about 30 minutes.
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  • 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
Apr 27, 2011

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.

Most Helpful Critical Review
May 03, 2011

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.


14 Ratings

Aug 12, 2011

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.

Dec 28, 2011

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.

Dec 30, 2011

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.

Jan 21, 2012

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.

Nov 07, 2012

Great recipe! 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!

Dec 09, 2012

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.


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  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 41.2 g
  • 13%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 1458 mg
  • 58%

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

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