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! If you love ham, my Pineapple Rum Ham is a delicious recipe to enjoy too!
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!
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!
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:
- Parmesan Chicken Casserole
- Rice and Mushroom Casserole
- Lazy Cabbage Roll Casserole
- 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!
Pin This Recipe to Your Dinner Ideas Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!Subscribe on YouTube
Creamy Ham and Noodle Casserole
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Total Time
- 55 minutes
- Main Course
- North American
- Karlynn Johnston
- 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 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon butter
- Cook the egg noodles according to package directions. Drain and rinse to remove any starch, set aside.
- Pre-heat the oven to 350 °F. Place half of the noodles in buttered 2 quart casserole dish.
- Combine the ham and cheese; sprinkle half of ham mixture over noodles.
- In small bowl, combine soup, sour cream, milk,garlic powder and onion powder.
- Spoon half of soup mixture over the ham layer.
- Then again: noodles, ham/cheese, soup.
- Dot with butter.
- Cover loosely with foil.
- Bake for 40-50 minutes until it looks creamy and not soupy. Remove from the oven and serve.
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.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Comments & Recipe Tips Share a tip or comment!
Karen Gilman says
Hope you are well! I stumbled across your blog and thought I’d reach out to see if you needed any help writing your recipe posts.
I am a fellow Canadian who has started working with food bloggers to write up their posts. I really enjoy it and am looking for a few more clients.
Let me know what you think.
Wayne in Frazier Park California says
Very good Schinkennudeln recipe. I had 13 oz of left over home made mushroom soup in the freezer which I added to 16 oz of noodles. I eyed the rest for the most part and added cyan for a bit of heat. One of the best Ham and Noodles I have cooked up yet. Great recipe and thank you Karlynn.
Very good! A keeper! Didn’t change a thing.
Julianne Brewer says
Went exactly by the recipe. PERFECTION!!!
Cameilia Pohl says
I used 1 sm fresh diced fried onion & 4 cloves of garlic browned in a bit of butter and vegetable oil so that the butter didn’t burn. I only had Campbell’s cream of chicken soup added a bit of pepper to taste. I heated it all on the stove instead of a bowl. The flavor was amazing!
Florence Salt says
I would like to make this recipe but only have some leftover ham steak. Would this work?
Michael Hall says
I just served this to my wife and son. Had to stop halfway through my first plate to post a review. I made it exactly per recipe. Super easy and delicious. I will be making this again for sure
Made exactly as recipe was written and it was so good!! Will be making again and again….a keeper for sure, thanks for the recipe
This was really good. I Mae a few modifications to give it a little more flavor and I’m definitely glad I did!
I added about half a diced yellow onion and 8 oz sliced white mushrooms. I added this mixture to the cooked noodles (that I boiled a few minutes less than the package directed because they were going in the oven).
Instead of layering, I mixed the cheese, sour cream, cream of mushroom, milk and seasonings together and mixed that all in with the noodles, ham, and veggie mix. I covered and cooked for about 25 min and then covered with another layer of cheese and uncovered for another 5 minutes.
It came out creamy, filling, flavorful and delicious. Highly recommend!
Was great but missing something can’t put finger on it maybe another meat with the ham
Excellent easy to follow recipe. Was a great hit 😎
Sounds delicious. Headed for grocery store now for stuff. I’m a one person household. Will this freeze or must I use up leftovers in few days? Thanks!
Karlynn Johnston says
Yes, and I would reheat in the oven not microwave, as it has diary. The oven is better.
I’ve been making this recipe for 50 years. My mom used to make it all the time. With 5 kids it was an easy, fast and filling dinner to make. My mom still makes it for my youngest brother whenever she has some leftover ham. It is one of the favorites in our house!
My daughter said this was the best thing she’d ever tasted. I thought it was excellent
I made this yesterday. Quick easy recipe. I did make some changes. While I prefer fresh mushrooms I did not have any on hand so I used canned. I also used Shredded Gouda Cheese along with the Cheddar Cheese. I love how Gouda melts. I also did not layer but just mixed everything together in the pan I was using. Husband declared it a winner. Thanks for sharing!
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.
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.
Leona Sabol says
Made the ham casserole was so easy and delicious . I will try the chicken casserole for sure thanks for sharing .
Should it be 350 or 375 degrees? There is contradicting information
Have you made this a day ahead? Then bake when ready to serve serve??
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!
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!
Karlynn Johnston says
LOVE the addition of mushrooms! Great idea!
I made this on a snowy night this past week. It was so good, everyone loved it!!!