Ham & Noodle Casserole

  • Prep Time: 20 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 6-8

    • About This Recipe

    “Someone once defined eternity as two people and a Christmas ham. When my husband and I received not one, not two, but three Christmas hams in one week, I came up with this recipe, which has since become one of our post-holiday favorites.”

    Ingredients

  • 8ouncesuncooked egg noodles
  • 1lbdiced leftover cooked ham
  • 2stalkscelery, sliced thin
  • 1smallonion, diced
  • 2tablespoonsoil
  • 1 (10 3/4 ounce) canscream of chicken and mushroom soup or 1 (10 3/4 ounce) canscream of mushroom soup or 1 (10 3/4 ounce) cans cream of chicken soup
  • 1 (8ounce) cans mushroom pieces
  • 1/2 cup chicken bouillon or 1/2 cupbroth
  • 1cupshredded cheddar cheese
  • 1tablespoonWorcestershire sauce
  • 1/2 teaspoondried thyme
  • 1/4 teaspoondried marjoram
  • 5dashesTabasco sauce(optional)
  • 1/4 cupbreadcrumbs
  • 2tablespoonsmelted butter or 2tablespoonsmelted margarine

    • Directions

  • Preheat oven to 350°F.
  • Cook noodles according to package directions.
  • Drain and pour into large mixing bowl.
  • Saute celery and onions in skillet with oil over low heat until vegetables are translucent, not browned, about 5 minutes.
  • Remove from heat and stir into cooked noodles.
  • Stir in ham, soup, mushrooms, bouillon or broth, cheese, Worcestershire sauce, thyme, marjoram and Tabasco, if using.
  • Pour mixture into an ovenproof casserole dish.
  • In a small dish, stir together melted butter or margarine and bread crumbs until well blended.
  • Sprinkle between your fingers over the surface of the casserole.
  • Bake casserole in oven preheated to 350°F for 40 minutes.

    • Reviews

  • “Thanks for the recipe! I’ve been trying to find ways to use the ham that I have frozen from Christmas. This was easy and yummy. My two little girls really liked it too. Used cream of chicken soup and omitted the mushrooms since we don’t care for them. The tabasco sauce was a great touch!”

  • “Easy to make with good flavor.I added about half a pound of melted velvetta so the kids would eat it better the second time I made it.Gave it a extra kick that pushed it into a company’s coming for dinner dish.”

  • “Yummy!I added garlic and used fresh mushrooms.Instead of tobasco, I used Cholula Chipotle Hot Sauce because I prefer it to tobasco.A great, Quick way to reuse ham.The whole family liked it!”

  • “Very good.Used fresh sauteed mushrooms – 3 cups.Also used halushka noodles.”

  • “This recipe has the potential to be awesome but we found it to be a little bland. I even added garlic, extra cheese, and a little extra broth but it was still a little dry and the noodles on the sides of the casserole got a bit crunchy after 35 minutes. Maybe it needs some pepper or maybe the cream of chicken soup might have given it more flavor than the cream of mushroom did. I don’t know, but it wasn’t bad and I’d try making it again with added spices, liquids, etc. It was very easy to make though!”

  • “This is a keeper!I didn’t have celery in the house when I made it but it was still good.I followed others’ advice and added a little garlic and increased the amount of cheese.Thanks for the new recipe!”

  • “I was a bit apprehensive when I made this – but had a bunch of left over ham and needed dinner…so off I went.This is what I did.Used 1 can cream of celery soup, more than 1/2 C chicken stock – maybe 2/3 C based on other reviews.Softened celery (4 – 5 sm ribs) and 1 small onion diced in 2TBL butter.Used about 5 oz of low fat velveeta – cut up.About 8 oz egg noodles as directed…added a couple of shakes of worcestershire and a couple of shakes of hot sauce and the thyme and the marjoram.Here’s the kicker.I had a huge bunch of asparagus and added that raw (washed and trimmed) to the noodles and mixed with the rest and put it into the oven.I was PLEASANTLY surprised.Really liked this.The asparagus was perfectly cooked, the cheese was creamy with the chicken stock and the soup.If I have leftover ham – THIS is the recipe I’ll make.Thanks for posting!”

  • “Made a double batch of this delicious stuff and Oh, My!What a huge batch it was.Didn’t have time to bake it in the oven, soopted to make everything stove top and it still came out delicious!”

  • “What a delightful recipe!I wanted to use up the rest of a ham that I had made and this fit the bill.I was unsure about Worcestershire sauce but followed the spices (including the Worcestershire) as directed except for adding in a clove of garlic that I minced in with the onion.Used the Cream of chicken version.At first taste hubby and I were not sure if we liked it, but after several bites we changed our minds.Hubby even took it for lunch the following day.That is high praise from him.Thanks Sherri for providing your recipe.”

  • “Fantastic! This recipe had great flavor, but not too overpowering. I did not have celery so I used a half can of cream of celery soup and one can of cream of mushroom soup. I used extra cheese. My husband said this is the best thing I have made. We will make this again!”

  • “Very good!I switched cream soups for cream of potato, all I had on hand, skipped the worcestershire and marjoram and tabasco as I was out, also didn’t need the broth, mixture was creamy enough by adding most water from the bottled mushroom slices.I used more butttery breadcrumbs that I made from crushing homemade croutons and put little chunks of cheese around top to form a cheesy bread crumb top, nice to spoon into.”

  • “This is similar to a recipe i have, but couldnt find. I subbed brocoli(chopped) for celery and sauted it with the onion in butter, and used 2 cans of soup(one celery and one mush) and also a half can of milk because i like my casseroles extra creamy. and therefor i didnt use the broth. will use macaroni noodles or some other type next time as the egg noodles seemed to be mushy. only 4 stars because i didnt like the thyme flavor at all.will have to experiement with that. i usually put black olives in but didnt have them this time. overall, pretty good.”

  • “My family did not like this at all. Made exactly as directed. The worcestershire sauce was overpowering.Good concept, just did not meet our taste.”

  • “This was comfort food deluxe.I had been searching for a recipe to use my leftover ham.This did not dissappoint.I used reduced fat soup, fat free cheddar and ommitted the butter.Was still nice and creamy.Will definitely revisit this easy, yet delicious, recipe.”

  • “Delicious!I used the cream of chicken soup option and left out the mushrooms and marjoram since I did not have them on hand.Eveyone liked this dish so it will be made again! Thx Sherri.”

  • “We loved this! I used butter to soften the celery and onions instead of oil, and used Italian breadcrumbs for the topping. Soo good!Thanks!”

  • “Good leftover ham recipe!I sub’d cream of Celery and it was great.”

  • “This was great!I added 1/2 can of spinach and it was ok.Next time I think I’ll try peas instead.”

  • “My DH did not like the flavor of the thyme in it.I will omit next time.My son liked it fine though.Maybe it’s a personal preference on the herb one uses.It was easy to make, and it would be easy to tweak the ingredients the way your family likes it.It was not dry like another ham and noodle casserole I have tried in the past.”

  • “Very easy and very tasty!”

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