A warm, cheesy casserole that rescues last night’s ham and turns it into dinner everyone asks for again — that’s Comforting Leftover Ham Noodle Casserole. This one-pan wonder pairs tender egg noodles, melty cheddar, and peas in a creamy mushroom base for a weeknight supper that’s fast, frugal, and nostalgic. If you enjoy putting leftovers to good use, you might also like this slow-cooker baked ziti recipe for another make-ahead meal idea.
Why you’ll love this dish
This casserole hits the sweet spot between comfort food and smart pantry cooking. It’s quick to assemble, uses minimal fresh ingredients, and stretches a cup of diced ham into a crowd-pleasing main. Parents appreciate the kid-friendly flavors, busy cooks love the speed, and hosts can easily scale it up for potlucks.
"We ate this three nights in a row — it’s the kind of recipe that makes you feel like you nailed dinner without fuss." — home cook review
Reasons to try it:
- Uses leftover ham so nothing goes to waste.
- Ready in about 40 minutes total (including bake time).
- Flexible: frozen peas, any medium cheddar, or even different noodle shapes work fine.
- Kid-, budget-, and freezer-friendly.
How this recipe comes together
A quick overview: cook or use leftover egg noodles, mix them with diced ham, cheese, cream of mushroom soup, milk, peas, and a touch of seasoning. Transfer to a greased casserole dish, top with optional breadcrumbs for crunch, and bake until bubbly. The whole process is mostly mixing — no complicated techniques, just sensible timing so ingredients heat through evenly.
What to expect while cooking:
- The soup + milk combo becomes a smooth, slightly saucy binder.
- Cheddar melts into pockets of gooey goodness; shredding your own melts better than pre-shredded.
- Breadcrumbs crisp up and contrast with the creamy interior if you choose to use them.
What you’ll need
- 2 cups cooked egg noodles (about 4–6 ounces dry before cooking)
- 1 cup diced leftover ham (about 6–8 ounces)
- 1 cup shredded cheddar cheese (mild or sharp)
- 1 cup cream of mushroom soup (canned or homemade)
- 1/2 cup milk (dairy or unsweetened plant milk)
- 1 cup peas (fresh or frozen, thawed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for topping)
Ingredient notes and substitutions:
- Noodles: Swap egg noodles for rotini, fusilli, or even small shells. If using fresh pasta, reduce bake time slightly.
- Ham: Any cooked ham works — leftover holiday ham, diced deli ham, or even smoked sausage in a pinch.
- Soup: Swap cream of mushroom for cream of chicken for a different flavor profile.
- Cheese: Mix cheddar with mozzarella for stretch or Gruyère for a nuttier finish.
- Gluten-free: Use gluten-free pasta and breadcrumbs or crushed gluten-free crackers.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a 2‑quart casserole dish lightly with butter or cooking spray.
- In a large bowl, combine 2 cups cooked egg noodles and 1 cup diced leftover ham.
- Add 1 cup shredded cheddar cheese, 1 cup cream of mushroom soup, and 1/2 cup milk to the bowl.
- Stir in 1 cup peas (if frozen, thaw first), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste. Mix until everything is evenly coated.
- Transfer the mixture into the prepared casserole dish, spreading it into an even layer.
- If you want a crunchy top, sprinkle 1/2 cup breadcrumbs evenly over the casserole. For extra flavor, toss breadcrumbs with a tablespoon of melted butter and a pinch of paprika before topping.
- Bake in the preheated oven for 25–30 minutes, until the casserole is heated through and bubbly and the breadcrumbs (if used) are golden.
- Let the casserole rest for a few minutes before serving so the sauce firms slightly and is easier to portion.
Quick timing tip: if your ingredients are cold from the fridge, add 5–7 extra minutes of bake time and cover with foil for the first 15 minutes to prevent over-browning.
Best ways to enjoy it
Serve slices straight from the casserole dish with simple, bright sides to balance the richness:
- A crisp green salad with lemon vinaigrette.
- Steamed broccoli or roasted Brussels sprouts for texture contrast.
- Pickles or a quick cucumber salad cut through the creaminess.
- For drinks, a chilled light lager or a zesty Sauvignon Blanc pairs nicely.
For family-style presentation, top individual portions with a sprinkle of fresh parsley or scallions and a swirl of mustard or hot sauce for those who want a flavor kick.
Storage and reheating tips
Safety first:
- Refrigerate leftovers within 2 hours of baking.
- Store in an airtight container for 3–4 days.
Freezing:
- Freeze the casserole (covered tightly) for up to 2 months. For best results, freeze before baking, then thaw overnight and add breadcrumb topping at bake time.
- If freezing a baked dish, cool completely, wrap well with plastic and foil, and label with date.
Reheating:
- Oven: Reheat at 350°F (175°C) for 15–20 minutes covered with foil until heated through.
- Microwave: Reheat single portions on medium power in 1–2 minute intervals, stirring between, until hot. Ensure internal temperature reaches 165°F (74°C).
- If frozen, thaw overnight in the fridge before reheating, or reheat from frozen at a lower oven temperature until warmed through.
Pro chef tips
- Shred your own cheese: pre-shredded cheese contains anti-caking agents that can affect melt; shred a block for creamier results.
- Don’t over-sauce: the cream of mushroom and milk should coat the noodles but not be soupy. If it looks thin, add another 1/4 cup of cheese or a tablespoon of breadcrumbs to absorb excess liquid.
- Even mixing: fold gently to avoid breaking the noodles into mush.
- Customize texture: stir in a beaten egg or 1/4 cup sour cream for a richer, more custardy binder.
- Breadcrumb crunch: for extra flavor, use panko mixed with grated Parmesan and a little melted butter.
Creative twists
- Veg-forward: double the peas and add sautéed mushrooms, spinach, or roasted bell pepper for more vegetables.
- Protein swaps: use cooked chicken, turkey, or a can of drained tuna in place of ham.
- Spicy twist: stir in 1/2 teaspoon crushed red pepper flakes or a few tablespoons of diced jalapeños.
- Lighter version: swap half-and-half or milk for the cream of mushroom by making a quick roux with 1 tablespoon butter and 1 tablespoon flour plus 1 cup low-sodium chicken broth.
- Make it a one-pan meal in winter: for a slow-cooker twist on leftover transforms, try recipes like the leftover goose curry slow cooker idea for another way to convert large proteins into family meals.
Common questions
Q: Can I use frozen ham or frozen peas straight from the freezer?
A: Use thawed peas for even heating; frozen peas can be added but will cool the mix and may require extra bake time. For ham, use cooked ham; if it’s frozen, thaw and pat dry before dicing.
Q: How many does this casserole serve?
A: This recipe serves about 3–4 as a main course or 6 as a side, depending on portion sizes.
Q: Can I make this ahead and bake later?
A: Yes. Assemble in the casserole dish, cover, and refrigerate up to 24 hours. Add extra bake time (about 10–15 minutes). If assembling to freeze, freeze before baking for best texture; thaw overnight before baking.
Q: Is it OK to use different soups instead of cream of mushroom?
A: Absolutely. Cream of chicken or celery works well; just consider how the flavor will pair with ham and peas.
Q: How can I make this gluten-free?
A: Use gluten-free pasta and substitute gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
Q: What internal temperature should leftovers reach when reheating?
A: Reheated leftovers should reach an internal temperature of 165°F (74°C) to ensure food safety.
If you want other simple casserole ideas that rescue leftovers and feed a crowd, try those linked recipes above for inspiration — they’re great next stops in your leftover-reboot rotation.
Comforting Leftover Ham Noodle Casserole
Ingredients
Main Ingredients
- 2 cups cooked egg noodles (about 4–6 ounces dry before cooking) Can substitute with rotini, fusilli, or small shells.
- 1 cup diced leftover ham (about 6–8 ounces) Any cooked ham works, including leftover holiday ham or smoked sausage.
- 1 cup shredded cheddar cheese Use mild or sharp, shred your own for better melt.
- 1 cup cream of mushroom soup Can swap for cream of chicken for a different flavor.
- 1/2 cup milk Dairy or unsweetened plant milk can be used.
- 1 cup peas Fresh or frozen, thawed.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt and pepper
- 1/2 cup breadcrumbs Optional, for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 2-quart casserole dish lightly with butter or cooking spray.
- In a large bowl, combine 2 cups cooked egg noodles and 1 cup diced leftover ham.
- Add 1 cup shredded cheddar cheese, 1 cup cream of mushroom soup, and 1/2 cup milk to the bowl.
- Stir in 1 cup peas, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste. Mix until everything is evenly coated.
- Transfer the mixture into the prepared casserole dish, spreading it into an even layer.
- If you want a crunchy top, sprinkle 1/2 cup breadcrumbs evenly over the casserole.
- Bake in the preheated oven for 25–30 minutes, until the casserole is heated through and bubbly.
- Let the casserole rest for a few minutes before serving.