Creamy & Crunchy Ham and Noodle Casserole

"Someone once defined eternity as two people and a Christmas ham. When my husband and I received not one, not two, but three Christmas hams in one week, I came up with this recipe, which has since become one of our post-holiday favorites."
 
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photo by HoosierMomOf5 photo by HoosierMomOf5
photo by HoosierMomOf5
Ready In:
1hr 5mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350°F.
  • Cook noodles according to package directions.
  • Drain and pour into large mixing bowl.
  • Saute celery and onions in skillet with oil over low heat until vegetables are translucent, not browned, about 5 minutes.
  • Remove from heat and stir into cooked noodles.
  • Stir in ham, soup, mushrooms, bouillon or broth, cheese, Worcestershire sauce, thyme, marjoram and Tabasco, if using.
  • Pour mixture into an ovenproof casserole dish.
  • In a small dish, stir together melted butter or margarine and bread crumbs until well blended.
  • Sprinkle between your fingers over the surface of the casserole.
  • Bake casserole in oven preheated to 350°F for 40 minutes.

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Reviews

  1. Thanks for the recipe! I've been trying to find ways to use the ham that I have frozen from Christmas. This was easy and yummy. My two little girls really liked it too. Used cream of chicken soup and omitted the mushrooms since we don't care for them. The tabasco sauce was a great touch!
     
  2. Easy to make with good flavor.I added about half a pound of melted velvetta so the kids would eat it better the second time I made it.Gave it a extra kick that pushed it into a company's coming for dinner dish.
     
  3. Thanks for the BEST ham and noodle casserole I have found! I used the cream of chicken soup option, as I thought it would yield the best flavor and I wasn't disappointed. I substituted 6 ounces of fresh crimini brown mushrooms, as that is what I had on hand and doubled the amount of butterred breadcrumbs. To keep the salt content down, I subbed water for the broth. The thyme, marjoram, Worcestershire, and hot sauce enhanced the yummy flavors without overpowering anything.
     
  4. I was a bit apprehensive when I made this - but had a bunch of left over ham and needed dinner...so off I went. This is what I did. Used 1 can cream of celery soup, more than 1/2 C chicken stock - maybe 2/3 C based on other reviews. Softened celery (4 - 5 sm ribs) and 1 small onion diced in 2TBL butter. Used about 5 oz of low fat velveeta - cut up. About 8 oz egg noodles as directed...added a couple of shakes of worcestershire and a couple of shakes of hot sauce and the thyme and the marjoram. Here's the kicker. I had a huge bunch of asparagus and added that raw (washed and trimmed) to the noodles and mixed with the rest and put it into the oven. I was PLEASANTLY surprised. Really liked this. The asparagus was perfectly cooked, the cheese was creamy with the chicken stock and the soup. If I have leftover ham - THIS is the recipe I'll make. Thanks for posting!
     
  5. Yummy! I added garlic and used fresh mushrooms. Instead of tobasco, I used Cholula Chipotle Hot Sauce because I prefer it to tobasco. A great, Quick way to reuse ham. The whole family liked it!
     
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Tweaks

  1. Thanks for the BEST ham and noodle casserole I have found! I used the cream of chicken soup option, as I thought it would yield the best flavor and I wasn't disappointed. I substituted 6 ounces of fresh crimini brown mushrooms, as that is what I had on hand and doubled the amount of butterred breadcrumbs. To keep the salt content down, I subbed water for the broth. The thyme, marjoram, Worcestershire, and hot sauce enhanced the yummy flavors without overpowering anything.
     
  2. Very good! I switched cream soups for cream of potato, all I had on hand, skipped the worcestershire and marjoram and tabasco as I was out, also didn't need the broth, mixture was creamy enough by adding most water from the bottled mushroom slices. I used more butttery breadcrumbs that I made from crushing homemade croutons and put little chunks of cheese around top to form a cheesy bread crumb top, nice to spoon into.
     
  3. We loved this! I used butter to soften the celery and onions instead of oil, and used Italian breadcrumbs for the topping. Soo good! Thanks!
     
  4. This was great! I added 1/2 can of spinach and it was ok. Next time I think I'll try peas instead.
     
  5. We were VERY impressed with this recipe. I have been on a search for a good ham and noodle casserole for years and this truly fit the bill. The spices are amazing. I sauteed in white wine instead of oil and used 8 oz fresh mushrooms, a couple cloves of fresh garlic and threw in some thawed frozen spinach. It was excellent, I'll be making this again!
     

RECIPE SUBMITTED BY

Living on Cape San Blas, America's #1 beach is great - we have sugar white sand, emerald green water, fabulous fresh seafood, wildlife all around, and even what we don't have makes life good: no crowds, no traffic jams, no high rises, no crime. But since we also have virtually no restaurants either, we're into creating great meals at home for friends and neighbors. Since we're always exchanging recipes, I started an online cookbook of our fave recipes, http://CapeSanBlasCookbook.com. For a taste of what's cooking on Florida's Forgotten Coast, I hope you'll stop by and take a browse.
 
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