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This baked ham casserole is my go-to after holiday gatherings when my fridge is packed with leftover ham and veggie odds and ends. Saucy, cheesy, and loaded with soft egg noodles, broccoli, carrots, and a golden topping of crisp breadcrumbs, it transforms leftovers into a comforting family meal everyone gets excited about.
I first made this casserole after a big Christmas dinner when I needed to use up extra ham fast. Now everyone in my house requests it the day after a big celebration and it always disappears at potlucks.
Ingredients
- Egg noodles: Bring cozy texture and soak up creamy sauce Choose regular noodles as gluten-free ones do not hold up well
- Broccoli florets: Add color and nutrients Fresh or frozen both work but avoid woody stems
- Carrots: Provide sweetness and color Use fresh sliced or the canned or frozen version for convenience
- Milk: Makes the sauce silky Full-fat or two percent are best for richness
- Cream of mushroom soup: Gives deep savory flavor Use a trusted brand and your favorite variety
- Cheddar cheese: Melts into a creamy layer Mild or sharp both work Monterey Jack is an easy swap
- Chive cream cheese: Adds tang and herb flavor Jalapeño variety brings spice if you like
- Ham: Brings smoky salty bites Leftover holiday ham or good quality deli ham both work
- Black pepper: Gives heat and balance Always crack it fresh if you can
- Breadcrumbs: Crusty finish on top Panko or plain both bake up golden and crispy
Step-by-Step Instructions
- Cook the noodles:
- Boil egg noodles until just tender then drain and set aside so they do not overcook in the oven
- Prepare the veggies:
- Cut broccoli into bite sized florets and slice carrots thinly for even cooking If using frozen veggies thaw and pat dry to remove excess moisture
- Make the cheesy sauce:
- In a large bowl whisk milk cream of mushroom soup cheddar cheese and chive cream cheese together Mix until perfectly smooth and no lumps remain
- Combine everything:
- Add cooked noodles broccoli carrots ham and a good pinch of fresh black pepper to the sauce Stir very gently to mix so noodles stay whole
- Assemble the casserole:
- Spoon everything into a buttered baking dish and spread evenly Sprinkle breadcrumbs all over the top to cover
- Bake to perfection:
- Bake at three hundred and fifty degrees Fahrenheit for about thirty minutes or until bubbly and the top is golden brown Let it rest for five minutes to set before serving
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My favorite part of this casserole is the cheesy sauce When I was a kid my mom would always make it super creamy with extra cheddar just for my brother and me Now I do the same and nobody minds the extra cheese pull on their fork
Storage Tips
Store leftovers covered in the fridge for up to five days If you have extra time freeze any unbaked casserole tightly wrapped for up to three months Thaw in the fridge overnight and bake as usual If you need to reheat baked casserole just pop it in the oven at low heat until warmed through so nothing dries out
Ingredient Substitutions
Use pretty much any cooked ham you have even sliced deli ham in a pinch Swap cheddar for Swiss or Monterey Jack Try cream of onion celery or even chicken soup and feel free to swap the veggies for peas green beans or a little sweetcorn Whatever helps clear out the fridge
Serving Suggestions
This casserole shines all on its own but I love serving it with a simple green salad some pickled onions or a few slices of crusty bread If you want to dress it up for company a sprinkle of fresh herbs on top just before serving looks pretty and adds pop
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Cultural or Historical Context
Baked casseroles like this one have a cozy spot in American holiday cooking They evolved as a way to stretch leftovers into big family meals and save time at the stove around the holidays Each region puts its own twist on what goes in but the classic combo of ham cheese and a crunchy top makes them a crowd favorite every winter
Commonly Asked Questions
- → Can I use other vegetables in this casserole?
Yes, you can add or substitute with peas, sweet corn, green beans, or other chopped vegetables you have on hand.
- → What other proteins can be used?
Shredded turkey or cooked chicken both work well in place of ham, adding variety and using up leftovers.
- → Is it possible to make this casserole ahead of time?
Assemble the casserole and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked dish.
- → What pasta types can be used?
Egg noodles are traditional, but penne, fusilli, or bowtie pasta are great alternatives. Cook according to package instructions.
- → How should leftovers be stored and reheated?
Refrigerate covered for up to five days, or freeze unbaked. Reheat individual portions in the microwave or larger ones in the oven.
- → Can I use a different soup base besides cream of mushroom?
Cream of onion, celery, chicken, or cauliflower soup can be used for a flavor twist or to suit your preferences.