Recipe by Kelli F.
"This is one of my favorite ways to use leftover ham."
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uncooked egg noodles
1 (10.75 ounce) can
condensed cream of chicken soup
diced cooked ham
shredded Swiss cheese
salt and pepper to taste
dry bread crumbs
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 also use sharp cheddar cheese because I like it better than swiss. I sautee the onions and add garlic. In addition, at the end of cooking time, I brown seasoned bread crumbs in butter and put it on top of the casserole after it finished baking. Yum, yum yum. I do cover the casserole to prevent it from drying out.
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 flavor was rather bland. It makes a lot, and should serve eight, rather than the six shown.
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 a friend/neighbor as you can make it ahead of time.
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 cheese as it called for. I prob only added 1 1/2 cups and I added a few Tbsps. of milk to the soup/sour cream mixture to thin it out a little. Next time I will saute the onions because they still had a little crunch to them other than that this was sooooo good! Thanks for the recipe!
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 starchy water after the noodles boiled to the mixture after reading the reviews that it came out too thick. I added enough to make it 'stirable' but not soupy, if that makes sense. This came out great, it was a huge hit with the family!
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. They absorb less moisture than bread and brown nicely.
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 before remembering to take photo. I also dont think I toasted the bread crumbs long enough, but it was still very very good and my whole family enjoyed this meal including my 2-yr old daughter who is a picky eater (but what 2 yr old isnt?) This is a keeper, I hope you enjoy it as much as we did. Thanks Kelli F. for sharing... as Rachel Ray says "Yummo.
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 mushroom soup. I also eliminated the bread crumbs. Great base recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Ham and Noodle Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 464
** Calories from Fat: 240
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