Leftover Ham Casserole

"We are not a ham family, but received a rather large one as a gift. I finally figured out what to do with the leftover ham by tossing several things together. Easy and fast!"
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Ready In:




  • * All of these ingredients can be altered to fit your preferences.
  • Cook pasta and set aside, while its cooking --.
  • Cube your ham.
  • Cut the mushrooms and zucchini into quarters.
  • Dice onions.
  • Saute the onions, zucchini and mushrooms in the olive oil and butter.
  • In a large casserole dish combine the ham, pasta and vegetable.
  • Add a handful of Montery jack cheese and mix thoroughly.
  • Sprinkle top with breadcrumbs.
  • Bake in 350°F oven for 20-30 minutes.
  • Enjoy!

Questions & Replies

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  1. I had to make a few changes with what I had on hand; used whole wheat rotini, colby jack cheese, and omitted the mushrooms because I didn't have any. This was a great way to use up some left over ham without utilizing cream of whatever soup. I will make this again using the whole wheat pasta and will add a bit of garlic. Broccoli could very easily be substituted for the zucchini. Very good and filling - thanks for sharing!
  2. "Oh, WOW!" is what I said after my first bite! This was so simple, and SO delicious! I love that it didnt have the "usual" leftover ham casserole ingredients, like cream soups and potatoes. It was like a grown up, punked out version of mac n' cheese!<br/>I used broccoli and colby jack cheese, because that is what I had on hand, and it turned out so good!! Even the leftovers were tasty!
  3. This is a winner! Had some leftover ham from Easter and was looking for a recipe with ingredients that I had on hand. I made the recipe as is and as I was making it I was concerned that it was going to be dry. It turned out moist and delicous. Everyone loved it and is now a keeper. Thanks for a great recipe!
  4. This was an excellent recipe. I was looking for something that did not have cream of 'whatever' soup in it and saw this one. The mushroom, zucchini and onion add excellent flavor to this dish. I used egg noodles because every time I make my Olive Casserole, I forget and cook the whole bag of noodles instead of half. So I had half a bag of cooked noodles in my freezer that I wanted to use up. I added salt, pepper and garlic. I also drizzled melted butter over the top of the breadcrumbs but they were still a little dry-next time I will try croutons. I also covered the dish during cooking so my noodles wouldn't get crunchy. I love the monterey jack and was thinking that the next time I make this I might try pepper jack and add some diced fresh jalapenos to the vegetable mixture. Thank you for a different and tasty way to use up my ham!


I used to be a fearless cook and baker. I would try anything. My husband has never been much of a "food" person, so regardless of what I make, its covered in BBQ sauce. Last year my daughter was diagnosed with SPD, ADHD, and Aspergers so I have overhauled all my cooking knowledge and whipped myself around into gluten-free casein-free cooking (and rarely) baking. It was so hard at first, but I think I've gotten the hang of it now, and have become adventurous once more with things we can eat. Yes, I turned my entire house GFCF. It turns out she carries 2 genes for gluten intolerance (your welcome, hunny) plus I think it would be crappy to eat a big slice of pizza in front of a 5 year old who already has the unfortunate circumstance of not ever being able to eat birthday cake that is at a party, or have candy torn away from her in her Kindergarten Halloween party. Its difficult to explain to her that she can't ever eat anything someone else gives her, we must read the labels first. Our vigilance keeps her from slipping further into autism. Her food intolerances have become a part of her identity and she states that shes allergic to gluten and dairy with her own introduction. It makes me feel proud that she understands that its important and sad that what she eats is defining her to herself. Things will always get better...
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