Leftover Ham & Noodle Casserole

October 4, 2018
Creamy casserole lover's alert ~ this Leftover Ham & Noodle Casserole is for you!  Loaded with chopped ham, tender noodles, and veggies surrounded in a creamy cheesy sauce, it's one comfort-food dinner dish, for sure.  Not to mention, it's a fabulous way to enjoy those ham leftovers.

Leftover Ham & Noodle Casserole Image

One of my husband's favorite foods is ham.  He just absolutely loves when I make a ham for dinner.  

And you know what?  I just love it, too ~ because making a baked ham with brown sugar glaze or my favorite maple crock pot ham is really super easy.  Truly, cooking a ham is about as easy as cooking gets.  Plus I get the bonus of getting ham leftovers to work with for days.

Given my husband's love for ham, I'm always looking for new ways to enjoy leftover ham.  Ham salad is a great option, but we also like to enjoy hearty ham casseroles for dinner, too.

Which led to the creation of this creamy Leftover Ham & Noodle Casserole.

Loaded with chopped ham, tender noodles, and veggies surrounded in a creamy cheesy sauce, it's one comfort-food dinner dish, for sure.

One night while staring at a pile of leftover ham trying to decide what to do with it for dinner, I thought back to a leftover turkey noodle casserole my 8-year-old daughter had loved so much.

Which got me thinking ~ Would the same creamy, cheesy casserole combination also work well for leftover ham?

So I decided to give it a whirl.

I'm happy to report, the result was a resounding success with both my 8-year-old daughter and with my husband, too.  They gobbled it up just as readily as they did the original turkey version, giving it a positive rating of two thumb's-up.

Creamy Leftover Ham & Noodle Casserole Image

Not only do I love that my family really enjoyed this casserole, I also love that it's really easy to make.

Start by simply cooking some egg noodles according to their package directions.

While the noodles are cooking, combine chopped ham, thawed frozen mixed vegetables, sour cream, cream of chicken soup, shredded mozzarella, and some seasonings.

Filling for Leftover Ham & Noodle Casserole Image

Mix that all together until it's all well combined ...

Ham and Vegetable Mixture for Leftover Ham & Noodle Casserole Image

Then spoon the ham mixture into a baking dish, and top it with some more shredded mozzarella cheese ...

How to Make Leftover Ham & Noodle Casserole Image

Then bake the casserole up until heated through and the cheese is melty.

The sour cream, cream of chicken soup, and melty cheese combine to create the beautifully tasty creamy element of this dish.  And creamy sure means the comfort food we all know and love.

Not only do I love that my family really enjoyed this casserole, I also love that it's really easy to make.

The salty ham, vegetables, and a touch of dried thyme bring wonderful flavor that pairs well with the creamy sauce.

It's an easy-to-prepare complete-meal casserole our family loves.

Baked Leftover Ham & Noodle Casserole Photo

So if you're a creamy casserole lover who adores ham, this Leftover Ham & Noodle Casserole is for you.  

Loaded with chopped ham, tender noodles, and veggies surrounded in a creamy cheesy sauce, it's one easy comfort-food dinner dish, for sure.  

Not to mention, it's a fabulous way to enjoy those ham leftovers.

What to Make for Dinner with Leftover Ham Image
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Leftover Ham & Noodle Casserole
  • 4 c. (8 oz.) uncooked egg noodles
  • 3 c. chopped leftover cooked ham
  • 1 (12 oz.) package frozen mixed vegetables, thawed and warmed
  • 1 (10.5 oz.) can condensed cream of chicken soup
  • 1 c. sour cream
  • 1/3 c. milk
  • 1 tsp. dried thyme
  • 1 tsp. dried parsley
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/3 c. shredded or grated Parmesan cheese
  • 2 c. shredded mozzarella cheese, divided
  1. Cook noodles in salted water according to package directions. Drain well.
  2. While noodles cook, place condensed soup, sour cream, milk, thyme, parsley, salt, pepper, Parmesan, and 1 1/2 cups shredded mozzarella in a large mixing bowl; stir until well combined. Add chopped ham and mixed vegetables; stir to combine. Add hot drained noodles and stir to combine.
  3. Spoon noodle mixture into a greased 2-quart baking dish. Sprinkle the top with the remaining 1/2 cup shredded mozzarella.
  4. Bake at 350 degrees for 25 - 30 minutes until heated through and the cheese is melty.

Please enjoy these other casserole favorites from The Kitchen is My Playground ...

Leftover Turkey Noodle Casserole

Beef Stroganoff Casserole

Chicken Pot Pie

Turkey & Dressing Casserole

Ham & Cheese Lasagna

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This post is linked with Weekend Potluck.


  1. Hello, Tracy! Tonight, I found a recipe that I began to think I needed to copy it because it sounded so good, as I read a little further I read: “I based this bread on a beer bread recipe. However, instead of beer I used buttermilk as my liquid. I know what you’re thinking, buttermilk for beer? Yes, you see, I don’t like beer. I don’t like to drink it, smell it or cook with it. Besides, buttermilk is a wonderful liquid to use in bread. It keeps bread moist, keeps it soft and gives it a ever-so-slight tang.” When I read “based on a beer recipe” I looked at the picture again & bingo! I knew that I had this recipe! Sure enough there it was from 2013 when you had posted it on “The slow Roasted Italian”. It was her picture of her bread & her mention of getting this recipe from a beer recipe that kept ringing this bell in my mind! So I hot footed it back to my recipe files & looked under my bread heading & low & behold here was your delicious bread
    recipe & I had made it late in 2013! I went back to her site to double check that I wasn’t making a mistake about the picture, I had not! Now in all honesty, she had used 8 pieces of bacon as opposed to 4, she had subbed buttermilk in place of the beer that she doesn’t like; she had added cream cheese to the recipe and she had added 1 large jalapeno minced, seeds & all but it was your recipe & at the bottom I found her note which had made me feel guilty for copying the recipe because she had posted a note which asked people not to copy her recipe because it was “copyrighted” but to rewrite it in their own words & I had copied it. I doubt very seriously that one can copyright a recipe, because I could not even copyright my wedding dresses that I custom made simply because it is too easy for someone to come up with something in their own mind that has not been done elsewhere by someone unknown to them.

    “Recipe Notes
    ©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.”

    “Bacon Jalapeno Popper Cheesy Bread
    I used a large 5 1/2 x 9-inch loaf pan that was light (versus a dark pan). A light pan will not brown whatever you’re cooking as quickly allowing the center of this bread to cook before the outside gets too brown.
    Oven temperatures vary; cook the bread until it is done in the center. Test with a wooden pick, when it comes out clean or with dry crumbs the bread is done.
    This is very dense bread. No, I didn’t forget the eggs, this recipe doesn’t have eggs in it. Think of it more like a biscuit dough. In fact, you can make drop biscuits using this dough. You can even use it to make muffins. Cook times will vary on biscuits and muffins depending on the size.
    Jalapenos vary greatly in level of heat. Taste test your jalapenos and adjust the amount depending on the heat level you like. Not very spicy? Add more to your dough. You can also add ground red pepper or red pepper flakes to the dough to make the Bacon Jalapeno Popper Cheesy Bread spicier.” Here’s a picture of her bread below, you can see why it tripped my trigger! Hers has a bit more goodies in it than yours; so in all fairness, her ingredients are below also for you to try out! I have not tried it yet as I just found it tonight!
    Bacon Jalapeno Popper Cheesy Bread

  2. We made this last night and we all love it. I put in cream of celery soup as that is what we had in the cupboard. I also added a little nutmeg and more cheese on top. Great recipe!!


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