Ham Noodle Casserole is a delicious and homey meal your family will love. This dish is also a great one to make with some leftover ham that you often have during the holiday season.
To begin, preheat your oven to 350 degrees.
Start cooking a package of egg noodles according to package directions. I used the wide noodles, but you can use whichever you prefer.
While those cook, you’ll make some bread crumbs. Toast a piece of bread, then pulse it in the food processor a couple times until you have fine bread crumbs. Set that aside for now.
In a saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and let it cook for just a minute until it is bubbly.
Add in 2 cups of milk and 1/2 teaspoon each of freshly ground black pepper and salt.
Add in 1 teaspoon of dried parsley. Bring this to a gentle boil over medium heat, stirring continually.
When the noodles are done cooking, strain them with a colander and set them aside for a moment.
When your sauce comes to a boil and thickens, add in 6 ounces of grated sharp cheddar cheese (I used a sharp white cheddar). Stir this in until it is melted.
In a heat-safe bowl (or simply use the pot you cooked the noodles in, rather than dirtying another dish) combine the noodles and sauce, along with a cup of frozen peas and 2 cups of diced, cooked ham. Stir it all together.
Pour the mixture into a baking dish that has been sprayed with non-stick cooking spray. You can use a 2-quart casserole dish if you like. I chose to use a large cast iron skillet.
Now in another dish combine the bread crumbs that you made with a tablespoon of melted butter. Stir those together. I melted the butter in a small skillet and simply added the bread crumbs in there.
Sprinkle the buttered crumbs all over the top of the casserole. Cover your baking dish with foil and bake for 15 minutes. Uncover the dish and continue to bake for another 10 minutes or until the casserole is bubbly.
Enjoy this comforting meal.
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Ham Noodle Casserole
Ingredients
- 1/2 c dry bread crumbs, 1 slice of toasted bread
- 12 oz egg noodles, 1 package
- 3 Tb unsalted butter, divided
- 2 Tb all-purpose flour
- 2 c milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dry parsley
- 6 oz sharp cheddar cheese, grated
- 1 c frozen peas
- 2 c ham, cooked and diced
Instructions
- To begin, preheat your oven to 350 degrees.
- Start cooking a package of egg noodles according to package directions. I used the wide noodles, but you can use whichever you prefer.
- While those cook, you’ll make some bread crumbs. Toast a piece of bread, then pulse it in the food processor a couple times until you have fine bread crumbs. Set that aside for now.
- In a saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the flour and let it cook for just a minute until it is bubbly.
- Add in the milk, black pepper, salt, & parsley.
- Bring this to a gentle boil over medium heat, stirring continually.
- When the noodles are done cooking, strain them with a colander and set them aside for a moment.
- When your sauce comes to a boil and thickens, add in the shredded cheddar cheese (I used a sharp white cheddar). Stir this in until it is melted.
- In a heat-safe bowl (or simply use the pot you cooked the noodles in, rather than dirtying another dish) combine the noodles and sauce, along with the frozen peas and ham. Stir it all together.
- Pour the mixture into a baking dish that has been sprayed with non-stick cooking spray. You can use a 2-quart casserole dish if you like. I chose to use a large cast iron skillet.
- Now in another dish combine the bread crumbs that you made with a tablespoon of melted butter. Stir those together. I melted the butter in a small skillet and simply added the bread crumbs in there.
- Sprinkle the buttered crumbs all over the top of the casserole. Cover your baking dish with foil and bake for 15 minutes. Uncover the dish and continue to bake for another 10 minutes or until the casserole is bubbly.
- Enjoy this comforting meal.
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Many of those recipes are being updated with the changes. Article: Why I Quit Eating Pork
This recipe was shared in Meal Plan Monday.
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