I turned leftover ham into a Leftover Ham & Noodle Casserole piled with chopped ham, tender noodles and vegetables in a creamy cheese sauce, and it’s exactly the kind of recipe I file under Noodle Main Dishes.

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I never thought leftover ham could crash my dinner plans and steal the show, but this Leftover Ham & Noodle Casserole did. It’s built around chopped leftover ham and wide egg noodles that soak up every saucy bit, somehow turning fridge scraps into something I actually want for dinner.

I throw it in the same brain folder as One Pot Ham Recipes and Noodle Main Dishes because it’s fast, forgiving, and way more satisfying than it has any right to be. No fancy shopping, no perfect timing, just leftover magic that usually surprises me every time.

Ingredients

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Egg noodles give lots of carbs and comfort, soft texture, little fiber.
Leftover ham packs protein and salt, adds savory, slightly smoky flavor.
Peas and carrots bring color, some fiber and sweetness, plus a veggie boost.
Onion gives savory depth, it’s a bit sweet when it cooks.
Garlic punches up flavor, tiny calories, no sugar, very aromatic and bold.
Milk and cream soup make a creamy sauce, adds fat and umami, easy.
Sharp cheddar melts into gooey richness, adds protein, calcium and salty bite.
Breadcrumbs give crunch, butter browns them, watch the extra fat and salt.

Ingredient Quantities

12 ounces wide egg noodles, cooked and drained

2 cups chopped leftover ham, give or take (about 8 to 10 ounces)

1 1/2 cups frozen peas and carrots, thawed

1 small yellow onion, finely chopped

2 cloves garlic, minced

2 tablespoons unsalted butter

3 tablespoons all purpose flour

1 1/2 cups milk (whole or 2%)

1 can (10.5 ounces) condensed cream of mushroom soup, or cream of chicken

1 teaspoon Dijon mustard (optional, but I usually add it)

2 cups shredded sharp cheddar cheese, divided

1/2 cup plain breadcrumbs or crushed buttery crackers for topping

1 tablespoon melted butter for sprinkling on crumbs (optional)

Salt and freshly ground black pepper, to taste

1/2 teaspoon dried thyme or parsley flakes (optional)

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch baking dish, set aside.

2. Cook 12 oz wide egg noodles in well salted boiling water until just al dente, drain and let sit while you make the sauce — don’t overcook, they’ll finish in the oven.

3. In a large skillet melt 2 tablespoons butter over medium heat, add 1 small chopped yellow onion and cook until translucent, about 4-5 minutes, then stir in 2 minced garlic cloves and cook 30-45 seconds until fragrant.

4. Sprinkle 3 tablespoons all purpose flour over the onion mixture, stir constantly for about 1 minute to cook the raw flour. Slowly whisk in 1 1/2 cups milk and 1 can (
10.5 oz) condensed cream of mushroom or chicken soup until smooth and lump free. Add 1 teaspoon Dijon mustard if using, 1/2 teaspoon dried thyme or parsley flakes, and salt and freshly ground black pepper to taste. Simmer gently until sauce thickens, 2-3 minutes; if it gets too thick add a splash of milk.

5. Remove pan from heat and stir in 1 cup shredded sharp cheddar until melted and smooth, then fold in about 2 cups chopped leftover ham and 1 1/2 cups thawed frozen peas and carrots. Taste and adjust seasoning, remember ham can be salty so go easy on added salt.

6. Combine the sauce mixture with the cooked noodles in the skillet or a large bowl so everything is well coated, then transfer into the prepared baking dish and spread evenly.

7. Sprinkle the remaining 1 cup shredded sharp cheddar over the top of the casserole.

8. Toss 1/2 cup plain breadcrumbs or crushed buttery crackers with 1 tablespoon melted butter and evenly sprinkle over the cheese for a crunchy topping. (Pro tip use crushed Ritz crackers for extra flavor.)

9. Bake at 350 F until bubbly and golden, about 20-25 minutes. If you want a browner crust, broil 1-2 minutes watching closely. Let rest 5-10 minutes before serving so it sets, then dig in.

Equipment Needed

1. 9×13 inch baking dish — for the casserole, greased
2. Large pot for boiling the wide egg noodles
3. Colander to drain the noodles
4. Large skillet or sauté pan (10 to 12 inch) to make the sauce and mix everything
5. Measuring cups and spoons for milk, flour, and seasonings
6. Whisk to smooth the roux and sauce
7. Wooden spoon or heatproof spatula for stirring and folding in ham and veggies
8. Cheese grater (if your cheddar isn’t pre-shredded) and a medium bowl for tossing crumbs or holding ingredients

FAQ

Q: Can I use something other than ham? A: Yes. Leftover turkey or chicken work great, or cube some cooked bacon or smoked sausage. For vegetarian, skip the meat and add extra mushrooms, beans or roasted veggies. You might need to tweak salt since ham is salty.

Q: Do I have to use frozen peas and carrots or can I use fresh? A: Fresh is fine, just chop small and sauté or blanch until tender. If using frozen, thaw and drain well so the casserole does not get watery. Either way, don't add too many veggies or it will dilute the sauce.

Q: How do I keep the casserole from turning soggy? A: Three easy tricks: cook the noodles al dente and drain them very well, don't over thin the sauce (use a little less milk if it seems loose), and let the baked dish rest 10 minutes before serving so it firms up. Toasting the breadcrumb topping with a little melted butter also helps give crispness.

Q: Can I make this ahead or freeze it? A: Yes. Assemble and refrigerate for up to 24 hours before baking. To freeze, bake first or freeze unbaked in a covered casserole for 2 to 3 months. If frozen unbaked, thaw overnight in the fridge then bake; add 10 to 20 extra minutes to the baking time if it's still cold.

Q: How should I reheat leftovers? A: Oven is best. Cover and warm at 350 F for 15 to 25 minutes until heated through. Microwave works for single servings but it can get soggy, so add a splash of milk and stir halfway through to keep it creamy.

Q: I don't have condensed soup, can I make the sauce from scratch? A: Absolutely. Make a quick roux: melt 2 tablespoons butter, sauté onion and garlic, stir in 3 tablespoons flour and cook a minute, whisk in 1 1/2 cups milk until thick, then stir in 1 teaspoon Dijon mustard and 1 1/2 cups of the cheddar cheese until melted. Season with salt, pepper and thyme. It's a bit more work but tastes fresher.

Leftover Ham & Noodle Casserole Recipe Substitutions and Variations

Ham: swap the 2 cups chopped ham for about 2 cups shredded rotisserie chicken or leftover turkey, same volume. Milder flavor, still keeps the dish hearty, and its great if you dont have ham on hand.
Condensed cream soup: replace the 1 can with a quick homemade white sauce, made from 2 tbsp butter + 3 tbsp flour + 1 1/2 cups milk, cooked till thick. Stir in 1/2 cup sour cream or cream cheese for extra richness, if you like.
Wide egg noodles: use 12 ounces of another short pasta like penne, rotini or fusilli, or try 10-12 oz whole wheat egg noodles for a nuttier, slightly healthier swap. Cook al dente then drain.
Breadcrumb topping: swap the 1/2 cup plain crumbs for 1/2 cup panko for extra crunch, or 1/2 cup crushed buttery crackers or potato chips for a salty, golden top. Toss crumbs with 1 tbsp melted butter before sprinkling.

Pro Tips

– Cook the noodles a minute or two under the package al dente time and toss them with a tablespoon of butter or a little oil right after draining. That keeps them from clumping and turning mushy in the oven, and makes the casserole hold together better.

– Be careful with salt. Ham can be really salty so taste the sauce before you add salt, and consider using low sodium condensed soup or thinning regular soup with a bit more milk. A tiny splash of lemon juice or a teaspoon of Dijon will brighten the whole thing without extra salt.

– For the best crunchy top use crushed Ritz or panko mixed with melted butter and a little grated Parmesan, not just plain crumbs. Put the crumbs on near the end of baking, or broil 1-2 minutes to brown, but watch it closely or itll burn fast.

– Make ahead and storage hacks: you can assemble the dish a day ahead and keep it covered in the fridge, then bake straight from cold (add 5-10 extra minutes). If freezing, leave off the crumb topping, freeze flat in a dish or pan, bake covered from frozen until bubbly, then add crumbs and brown. Reheat leftovers in the oven covered with foil so they dont dry out.

Leftover Ham & Noodle Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

I turned leftover ham into a Leftover Ham & Noodle Casserole piled with chopped ham, tender noodles and vegetables in a creamy cheese sauce, and it's exactly the kind of recipe I file under Noodle Main Dishes.

Servings

servings

Calories

476

kcal

Equipment: 1. 9×13 inch baking dish — for the casserole, greased
2. Large pot for boiling the wide egg noodles
3. Colander to drain the noodles
4. Large skillet or sauté pan (10 to 12 inch) to make the sauce and mix everything
5. Measuring cups and spoons for milk, flour, and seasonings
6. Whisk to smooth the roux and sauce
7. Wooden spoon or heatproof spatula for stirring and folding in ham and veggies
8. Cheese grater (if your cheddar isn’t pre-shredded) and a medium bowl for tossing crumbs or holding ingredients

Ingredients

12 ounces wide egg noodles, cooked and drained
2 cups chopped leftover ham, give or take (about 8 to 10 ounces)
1 1/2 cups frozen peas and carrots, thawed
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
3 tablespoons all purpose flour
1 1/2 cups milk (whole or 2%)
1 can (10.5 ounces) condensed cream of mushroom soup, or cream of chicken
1 teaspoon Dijon mustard (optional, but I usually add it)
2 cups shredded sharp cheddar cheese, divided
1/2 cup plain breadcrumbs or crushed buttery crackers for topping
1 tablespoon melted butter for sprinkling on crumbs (optional)
Salt and freshly ground black pepper, to taste
1/2 teaspoon dried thyme or parsley flakes (optional)

Directions

Preheat oven to 350 F and grease a 9×13 inch baking dish, set aside.
Cook 12 oz wide egg noodles in well salted boiling water until just al dente, drain and let sit while you make the sauce — don't overcook, they’ll finish in the oven.
In a large skillet melt 2 tablespoons butter over medium heat, add 1 small chopped yellow onion and cook until translucent, about 4-5 minutes, then stir in 2 minced garlic cloves and cook 30-45 seconds until fragrant.
Sprinkle 3 tablespoons all purpose flour over the onion mixture, stir constantly for about 1 minute to cook the raw flour. Slowly whisk in 1 1/2 cups milk and 1 can (
5 oz) condensed cream of mushroom or chicken soup until smooth and lump free. Add 1 teaspoon Dijon mustard if using, 1/2 teaspoon dried thyme or parsley flakes, and salt and freshly ground black pepper to taste. Simmer gently until sauce thickens, 2-3 minutes; if it gets too thick add a splash of milk.
Remove pan from heat and stir in 1 cup shredded sharp cheddar until melted and smooth, then fold in about 2 cups chopped leftover ham and 1 1/2 cups thawed frozen peas and carrots. Taste and adjust seasoning, remember ham can be salty so go easy on added salt.
Combine the sauce mixture with the cooked noodles in the skillet or a large bowl so everything is well coated, then transfer into the prepared baking dish and spread evenly.
Sprinkle the remaining 1 cup shredded sharp cheddar over the top of the casserole.
Toss 1/2 cup plain breadcrumbs or crushed buttery crackers with 1 tablespoon melted butter and evenly sprinkle over the cheese for a crunchy topping. (Pro tip use crushed Ritz crackers for extra flavor.)
Bake at 350 F until bubbly and golden, about 20-25 minutes. If you want a browner crust, broil 1-2 minutes watching closely. Let rest 5-10 minutes before serving so it sets, then dig in.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.