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Creamy Ham and Noodle Casserole

Ham & Noodle Casserole being spooned out of a casserole dish

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 If you are looking to use up leftover ham, this Creamy Ham and Noodle Casserole is the way to do it! It’s decadent, fast and major comfort food, all in one casserole dish! This is the best way to make a fast and filling dinner for your family the day after a holiday meal using your leftover ham!

Creamy Ham & Noodle Casserole in a small ruffled turquoise plate and in turquoise casserole dish
Creamy Ham & Noodle Casserole

Use Leftover Ham to Make This Creamy Ham and Noodle Casserole !

What makes this ham and noodle casserole so amazing? Canned mushroom soup, of course! Yes, using canned mushroom soup is the key to making this fast and east, not to mention delicious. I added in sour cream and spices so that it wasn’t too bland as a lot of the old casserole recipes are basically soup, noodles and meat, and that’s a little plain for me. Remember, it’s useless to rail against me in the comments for using canned mushroom soup, I love it and it’s my favourite cheat EVER. I swear, you’d think I was roasting baby animals over a fire with the reactions I sometimes get when I used canned mushroom soup! Priorities, people, priorities!

Ham & Noodle Casserole being spooned out of a casserole dish
Ham & Noodle Casserole being spooned out of a casserole dish

This creamy, decadent ham and noodle casserole will be by go-to for using up leftover ham from now on. The combination of mushroom soup, melted cheese, sour cream, onion and garlic powders….this was comfort food to the max! I don’t know about you, but we usually still have snow on the ground at Easter. ( this year we have so much snow it’s insane), Thanksgiving or Christmas, so this is a perfect ” end of comfort food season” casserole.

Which Canned Soup Flavour do I Use?

There are lots of recipes for ham and noodles casserole and they are all different. Some use canned cheddar soup, some use canned cream of chicken soup and some use canned cream of mushroom soup. Don’t get me wrong, cheddar soup and cream of chicken soup have their places! I use cream of cheddar soup in my Double Cheese Overnight Hashbrown Casserole as I wanted a really cheesy casserole. With ham however, the mushroom soup is my favourite flavour. You can switch it out if you want if you prefer the cheddar or the chicken soup, feel free to use your favourite instead!

 Creamy ham & noodle casserole on a vintage Hazel Atlas ruffled turquoise plate with a fork
Creamy ham & noodle casserole on a vintage Hazel Atlas ruffled turquoise plate with a fork

Tips & Tricks for Making Creamy Ham & Noodles Casserole

  • You can easily switch up the cheese if wanted. Swiss cheese would be amazing in this as well!
  • Make sure to chop the ham smaller, into bite sized pieces. You don’t want huge chunks of ham in it. Also clean the fat off of the pieces, it makes for a better casserole and eating experience.
  • I would recommend using the canned mushroom soup over the canned chicken or even the cheddar soup that some recipes call for. The mushroom soup is a much better flavour match, trust me!
  • You can adjust the seasonings to taste if desired, just do so when you mix the soup and spices together in step 4. Simply taste test and add more of what you desire. I know my Dad would love more garlic in this recipe!

If you are looking for some other great casserole recipes try these:

  1. Parmesan Chicken Casserole
  2. Rice and Mushroom Casserole
  3. Lazy Cabbage Roll Casserole
  4. Camp Cook’s Parmesan Chicken

Happy cooking! Let me know what you think in the comments below, or if you have any questions ask them and I will get back to you as soon as I can!

Love,

Karlynn

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Make dinnertime a snap with my Creamy Ham and Noodle Casserole! This is also perfect if you are looking for a leftover ham recipe! #ham #casserole #dinner #supper #recipe #noodles #mushroomsoup

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Creamy Ham and Noodle Casserole

Make dinnertime a snap with my Creamy Ham and Noodle Casserole! This is also perfect if you are looking for a leftover ham recipe!

5 from 15 votes
Ham & Noodle Casserole being spooned out of a casserole dish
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Course
Main Course
Cuisine
North American
Servings
6
Calories
329
Author
Karlynn Johnston

Ingredients

  • 8 ounces egg noodles ( 4 to 4 1/2 cups)
  • 2 cups chopped cooked ham
  • 2 cups shredded cheddar cheese
  • 1 10 1/2 ounce can cream of mushroom soup
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tablespoon butter

Instructions

  1. Cook the egg noodles according to package directions. Drain and rinse to remove any starch, set aside.
  2. Pre-heat the oven to 350 °F. 

    Place half of the noodles in buttered 2 quart casserole dish.

  3. Combine the ham and cheese; sprinkle half of ham mixture over noodles.

  4. In small bowl, combine soup, sour cream, milk,garlic powder and onion powder.

  5. Spoon half of soup mixture over the ham layer.

  6. Then again: noodles, ham/cheese, soup.
  7. Dot with butter.
  8. Cover loosely with foil.
  9. Bake for 40-50 minutes until it looks creamy and not soupy. Remove from the oven and serve.

Recipe Notes

This is great reheated the next day, it fares well as leftovers.

Nutrition Information

Calories: 329kcal, Carbohydrates: 28g, Protein: 16g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 80mg, Sodium: 358mg, Potassium: 168mg, Fiber: 1g, Sugar: 1g, Vitamin A: 475IU, Calcium: 296mg, Iron: 1.1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Jan says

    I love your sense of humour about the cream of mushroom soup and roasting baby animals over a fire. It doesn’t take much to set some people off. Keep it up – your recipes are great.

  2. blanquita Chastain says

    I’ve made this casserole with the mushroom soup , many, many times. It’s delicious, easy and always a hit. there’s another variation that calls for chopped onions and bell peppers giving it t that extra ZING!!! I have forgotten the quantity of each and whether or not celery is also added. If anyone knows this variation. Please send it to me. My wonderful recipe box was lost in our last move . SAD, SAD, SAD. I could just cry. Many invaluable family recipes were lost as well.5 stars

  3. Leona Sabol says

    Made the ham casserole was so easy and delicious . I will try the chicken casserole for sure thanks for sharing .

  4. Kathryn says

    Should it be 350 or 375 degrees? There is contradicting information

  5. A says

    Have you made this a day ahead? Then bake when ready to serve serve??

  6. Rachel W. Robbins says

    I haven’t made this yet, but I’m certainly going to try it. However, I wanted to say how often I use cream of mushroom in recipes. When I first got married, which almost 45 years ago, one of the first things I ever learned to make was tuna noodle casserole using, you guessed it, cream of mushroom soup. Like most young married couples, we didn’t have much money & I had absolutely NO idea what I was doing in the kitchen! So, bit by bit, I taught myself to cook. Tuna noodle casserole was pretty easy for a new cook. And, believe it or not, I’ve made that casserole more times than I could count. I still enjoy it occasionally & my daughters (who are young with no money) make it for their families. So, as far as cream of mushroom soup goes, don’t knock it till you’ve tried it!5 stars

    • Tracy Newbury says

      This was great comfort food. I tweaked it just a bit. I used extra sour cream, no milk, added an 8 oz can of drained mushrooms, and sprinkled parsley in the top after baking. Delish!5 stars

      • Karlynn Johnston says

        LOVE the addition of mushrooms! Great idea!5 stars

        • Beth says

          I made this on a snowy night this past week. It was so good, everyone loved it!!!

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