Easy Ham and Noodle Casserole
Cozy, creamy, and weeknight-easy, this ham and noodle casserole bakes up bubbly with a golden, crunchy topping.
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Servings:
Ingredients
Main Ingredients
- 12 oz wide egg noodles
- 2 cup diced cooked ham
- 1 cup frozen peas
- 1.5 cup shredded sharp cheddar cheese
- 21 oz condensed cream of mushroom soup from two 10.5-oz cans
- 0.75 cup milk
- 0.5 cup sour cream
- 0.5 cup finely chopped yellow onion
- 2 tsp minced garlic
- 1 tsp Dijon mustard
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 3 tbsp unsalted butter divided
- 0.75 cup panko bread crumbs
- 0.5 tsp paprika
- 2 tbsp chopped fresh parsley for serving
Instructions
Preparation Steps
- Heat oven to 375°F and butter a 9x13-inch baking dish.
- Boil noodles in salted water until barely al dente; drain well.
- Melt 1 tbsp butter in a skillet; sauté onion 3–4 minutes, then garlic 30 seconds.
- Whisk soup, milk, sour cream, mustard, salt, and pepper in a large bowl.
- Fold in noodles, ham, peas, sautéed onion, and half the cheese.
- Spread into the dish and sprinkle with remaining cheese.
- Melt remaining 2 tbsp butter; toss with panko and paprika.
- Scatter topping over casserole and bake 20–25 minutes until bubbling.
- Rest 5 minutes, then garnish with parsley and serve.
Notes
Swap peas for mixed vegetables, or stir in a handful of chopped spinach. For a sharper bite, use half cheddar and half Swiss. Leftovers keep well refrigerated for up to 3 days; reheat covered at 350°F until warm.
This recipe is an original creation inspired by classic Easy Ham and Noodle Casserole flavors. All ingredient ratios and instructions are independently developed.