Ham & Swiss Casserole

"Quick and easy; good way to use up leftover ham."
photo by TheDancingCook photo by TheDancingCook
photo by TheDancingCook
Ready In:


  • 8 ounces medium noodles, cooked and drained
  • 2 cups cooked cubed ham
  • 2 cups shredded swiss cheese
  • 1 can cream of celery soup
  • 8 ounces sour cream
  • 12 cup chopped green pepper
  • 12 cup chopped onion
  • breadcrumbs (Optional)


  • In a greased 13x9 dish, layer 1/3 of noodles, ham and swiss.
  • In a bowl, combine the soup, peppers, onions and sour cream and spread on the layer in the casserole dish.
  • Repeat layers.
  • Top with bread crumbs or extra cheese, if desired.
  • Bake at 350 degrees 45 minutes.

Questions & Replies

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  1. Good recipe- something different! I thought it was a bit rich, I think it was the cream of celery soup, next time might use less, maybe add more sour cream instead...but other than that- it was great and very easy!
  2. We really liked this one. I've never used ham in a casserole until I made this. It was a nice change of pace. I did use 8 oz of sour cream along with the soup. It turned out good.
  3. I was going to post this as one of my own and I suspected it might already be here and of course it is. We really like this. Clint calls it a "fun" food. It is kind of a fancy macaroni and cheese with ham. I really like how the sour cream/cream of celery soup "mellow" out the swiss cheese as swiss can be a little bitter.
  4. My DH and I really enjoyed this dinner with some garlic toast on the side! I ended up using cream of mushroom instead of celery..just what I had on hand. I added a bit of milk the the mix to make sure I had enough sauce. Turned out great. Thanks for the recipe!
  5. Easy and everyone enjoyed it. Used the celery version of Recipe #360192 and lowfat organic sour cream. Also 8 oz. of no yolks noodles. Made early in the day and baked right before dinner. Thanks for sharing the recipe!


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