Hamming It Up Noodle 'n Cabbage casserole

Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

Wonderful way to use up left over ham! This is best if you make it one day and heat it up the next

Ingredients Nutrition

  • 12 medium cabbage, shredded into 1 1/2-inch pieces
  • 8 ounces egg noodles, cooked until just tender,drained and rinsed in cold water
  • 3 cups 2% low-fat milk
  • 14 cup butter
  • 3 cups ham, diced (1/2")
  • 3 eggs, beaten
  • 12 teaspoon caraway seed


  1. Preheat oven tp 350F degrees.
  2. In a saucepan warm the milk until it just starts to bubble around the edge of the pan.
  3. remove from heat (watch your milk that it doesn't scorch on the bottom).
  4. In a skillet, melt butter, saute the cabbage until tender, about 5 minutes.
  5. Butter a 3 quart oven proof dish, in even layers add 1/2 of the cooked noodles, then 1/2 of the cabbage then add the ham.
  6. Top with remaning cabbage and then the noodles.
  7. In a bowl beat the scalded milk with the eggs and caraway seeds.
  8. Pour over the cabbage/noodles.
  9. Bake uncovered for 1 hour or until a knife comes out clean when inserted.
  10. Serve.


Most Helpful

I love cabbage in any shape or form and this cetainly hit the spot! I made this the day before and then reheated the next day, as you suggested. The cabbage and noodle combination is wonderful.

Merlot July 25, 2002

In theory, I should really like this recipe, as it's got ingredients that I enjoy. Unfortunately, I found it to be rather bland. After the first time, I tried jazzing it up by sauteing a sweet red pepper and a small onion with the cabbage. That helped, but it needs a topping to prevent to uppermost noodles from becoming crispy, so I tried buttered bread crumbs and even some shredded cheddar. I don't like to rate something average, but this is. It's not bad, but neither is it great.

BriarCraft November 30, 2014

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