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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!

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Creamy Ham & Noodle Casserole in a Pyrex snowflake casserole dish and on a Hazel Atlas ruffled plate

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!

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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!

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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

Pinnable-Pic-Recipes Creamy Ham and Noodle Casserole

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4 from 12 votes
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Creamy Ham and Noodle Casserole
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

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

Course: Dinner, supper
Cuisine: North American
Keyword: Ham and Noodle Casserole
Servings: 6
Calories: 329 kcal
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 at 375 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 Facts
Creamy Ham and Noodle Casserole
Amount Per Serving
Calories 329 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 80mg 27%
Sodium 358mg 15%
Potassium 168mg 5%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 1g
Protein 16g 32%
Vitamin A 9.5%
Calcium 29.6%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

1 Comment

  1. Rachel W. Robbins Reply

    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!

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