Ham and Swiss Casserole Recipe
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Ham and Swiss Casserole

By: Cynthia Miller 
"This is one of the only casseroles that my picky husband will eat."

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (159)

What to Drink?
Wine Pinot Noir
Cocktail Sangria Barcelona Style
Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 cups egg noodles
  • 2 tablespoons vegetable oil
  • 1 cup chopped onions
  • 1 (6 ounce) can mushrooms, drained
  • 1 cup diced cooked ham
  • 1 cup diced Swiss cheese
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 432 | Total Fat: 28g | Cholesterol: 176mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Nov. 17, 2005 by Jaxmom35   view full review
This was a yummy recipe for using up leftover ham. I didn't have the "scrambled egg" effect...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 5, 2005 by JUNE HOOPER   view full review
I have tried other recipes using cream soups, but after trying this one, I find that it is the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Mar. 21, 2006 by GINAH1   view full review
I took the other reviewers' advice and subbed in a can of cream of mushroom soup instead of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Feb. 22, 2006 by WILYNNE   view full review
Using feedback from other reviewers, I doubled the recipe and decided to skip the egg/milk...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 14, 2006 by luv2cook   view full review
Husband and I really enjoyed this recipe. The egg/milk combo added a nice texture and...
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 2, 2006 by Butterfly Flutterby   view full review
Made this today to eat during the Rose Bowl parade. This is a bit hard for me to rate. First...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 6, 2010 by KACEYSHEP   view full review
Enjoyed this recipe. I added a tablespoon or two of butter to it and a tad extra milk then...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Oct. 17, 2007 by Wintermom   view full review
I read the reviews and made a couple of changes - I used 1 can cream of mushroom soup, 1 cup...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Mar. 21, 2006 by vaia   view full review
Very easy to prepare and very tasty. I added peas for color. This dish is delicious and I'll...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Mar. 18, 2004 by TOYMOMMY   view full review
I have to admit I made a major change in the recipe. I had some leftover rice pilaf, so I...

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