This ham and noodle casserole is one of my favorite ways to use leftover ham. It’s rich and creamy with a crunchy bread crumb topping. Always a winning dinner!
Ham and Noodle Casserole
This ham and noodle casserole is one of my favorite ways to use leftover ham. It's rich and creamy with a crunchy bread crumb topping. Always a winning dinner!
Ingredients
- 4 cups uncooked egg noodles
- 2 cups diced cooked ham
- 2 cups shredded Swiss cheese
- 1 10.5 ounce can condensed cream of chicken soup
- 1 onion finely chopped
- ½ cup sour cream
- salt and freshly ground black pepper to taste
- ¼ cup dry bread crumbs
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles in the boiling water for 3 minutes, stirring occasionally. Remove from the heat, cover, and let stand until tender, about 10 minutes. Drain.
- Transfer noodles to a large bowl; stir in ham, Swiss cheese, condensed soup, onion, and sour cream. Season with salt and pepper.
- Spoon into the prepared casserole dish and sprinkle bread crumbs over the top.
- Bake in the preheated oven until casserole is bubbling and bread crumbs are browned, about 40 minutes.
Notes
This is a very versatile dish, you can add garden peas, baby spinach leaves, bell pepper, or whatever you like!
