Comforting Leftover Ham Noodle Casserole
A warm, cheesy casserole that rescues leftover ham and combines it with tender egg noodles, melty cheddar, and peas in a creamy mushroom base for a quick and nostalgic dinner.
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.
Notes
Refrigerate leftovers within 2 hours. Store in an airtight container for 3–4 days. Casserole can be frozen for up to 2 months; best if frozen before baking.