Just finished a holiday ham and staring at a container of leftovers in the fridge? This leftover ham casserole recipe is the one I've been making for years and my family looks forward to it more than the ham itself. It's creamy, cheesy, easy to pull together on a weeknight, and one of the best leftover ham recipes I keep coming back to year after year.
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Here's What Makes This One Different
Most ham and noodle casserole recipes call for a can of cream of mushroom soup. I don't do that here, and it's not because I'm fancy - it's because the homemade sauce takes about five extra minutes and actually tastes like something. I make a simple roux with butter, flour, chicken broth, and milk, then stir in sharp cheddar. That's it. The difference in flavor is real.
- 10 minutes of prep: Dice a few vegetables, cook the noodles, build the sauce. That's your entire prep.
- Feeds 6 in 40 minutes: 10 minutes on the stove, 30 minutes in the oven. Done.
- Budget-friendly: You're using up ham you already have and a handful of pantry staples. Nothing goes to waste.
What You'll Need
- Leftover ham: diced, about 1 cup. This adds the protein and that salty, savory backbone to the whole dish.
- Wide egg noodles: the wide ones hold up better under the cheese sauce and don't turn to mush in the oven. Don't swap these for thin pasta.
- Sharp cheddar: shred it from a block. Pre-shredded cheese has a coating that keeps it from melting as smoothly, and you'll notice it in the sauce.
- Celery, carrot, and onion: these three add a little depth and a bit of texture. Don't skip them.
- Butter and flour: this is your roux. It thickens the sauce without any canned anything.
- Chicken broth and milk: together these make the creamy base. I use chicken broth for flavor and milk for richness.
- Seasoned panko: optional, but the crispy topping is worth it. It adds texture and a little crunch to every bite.
Swaps and Changes That Work
- Cheese swap: Swiss or Colby both work well here if you don't have cheddar on hand.
- Breadcrumbs: Crushed butter crackers are a great swap for the panko and add a little extra richness.
- Protein: Don't have ham? Leftover turkey or chicken works just as well - same amount, same method.
- Add vegetables: Stir in a cup of frozen peas and carrots before you add the cheese for extra color and nutrition.
- Make it richer: Add ½ cup of sour cream to the sauce for a creamier, tangier result.
- Mushroom version: Swap the celery and carrots for 2 cups of sliced fresh mushrooms. It changes the whole flavor profile in a good way.
A Few Things I've Learned Making This
- Don't rush the roux. Cook the flour for a full minute before you add the liquid or you'll taste it in the sauce. It makes a difference.
- Take 30 seconds to warm your milk and broth before you whisk them in. Cold liquid hits a hot roux and you get lumps.
- Give it 5 minutes before you dig in. It sets up a little and actually scoops way better.
How to Store and Reheat Leftover Ham Casserole
Refrigerate: Store in an airtight container for up to 4 days. To reheat, microwave individual portions or cover with foil and warm in 325°F oven for about 20 minutes.
Make ahead: You can put the whole casserole together up to 24 hours before baking. Cover it tightly and refrigerate. When you're ready to bake, go straight from the fridge to the oven - just add 10 minutes to the bake time.
Freezer: This one freezes well. Assemble it without the panko topping, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge, then add the panko and bake at 350°F for 35-40 minutes.
What I Serve With Leftover Ham Casserole
This is filling enough on its own, but I love it with Air Fried Brussels Sprouts on the side. If you want to make it more of a spread, Butternut Squash Rolls with Salted Maple Butter Spread are a really good call.
Questions I Get About This Casserole
You can, though it won't have the same depth of flavor as a roasted ham. If that's what you've got, go for it - just dice it small and use the same amount. It'll still taste good.
They do. Cook them just shy of done - still a little firm when you bite them. They keep cooking in the oven, so if they're fully cooked going in, they'll come out mushy. Nobody wants that.
Sure - cut everything in half and use an 8x8 baking dish. Start checking it around 25 minutes. You're looking for hot and bubbly around the edges.
More Leftover Ham Recipes
There are a lot of good ways to use up leftover ham, and I've got a few favorites on the blog. But, if you want something filling, family-friendly, and comforting after a big holiday, this casserole is where I'd start. If you want other options check out the recipes below:
- Boiled Ham Dinner - Another hearty way to use leftover ham, made in the Instant Pot.
- Baked Ham and Cheese Sliders or these Sweet Hot Ham and Cheese Sliders - An easy party favorite or quick lunch
- Ham and Cheese Pinwheels
When you make this leftover ham casserole recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Leftover Ham and Noodle Casserole
Equipment
- Casserole dish (9x13)
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Ingredients
- 1 cup diced leftover ham
- 1 medium celery stalk diced
- 1 medium carrot diced
- ¼ cup diced onion
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme
- 1½ cups chicken broth
- ½ cup milk
- 1 cup shredded cheddar cheese
- 6 oz egg noodles
- ¼ cup seasoned panko crumbs optional
Instructions
- Preheat oven to 350 degrees.
- In a large saucepan cook noodles according to package directions. Drain noodles and clean saucepan to make the sauce.
- In a large saucepan over medium heat, melt the butter until bubbly. Add the celery, carrot, and onion and cook for 3 minutes, until vegetables have softened.
- Whisk in the flour, salt, pepper, and thyme. Cook, whisking constantly, for 1 minute.
- Gradually add chicken broth and milk, whisking constantly. Bring to a boil, then reduce heat and simmer until the sauce begins to thicken.
- Stir in the cheese and ham and cook for 1 minute, or until cheese is melted.
- Remove the ham mixture from the cooktop and stir in the cooked egg noodles. Transfer the ham and noodle mixture to a prepared 9x13 casserole. Sprinkle with seasoned panko crumbs (if using) and bake in the oven for 30 minutes, or until casserole is hot.
Sue says
Quick easy and yummy
Great week night family meal
Shelby Law Ruttan says
Hi Sue, thank you for coming back to rate the recipe! So happy you enjoyed the recipe. Shelby
Beth says
What temperature did you bake this at?
Shelby Law Ruttan says
Hi Beth, it is baked at 350 degrees. Thank you!
Chris says
I was looking for something easy and fast baking that used supplies I had on hand - with a few tweaks, of course. Turkey Ham (I don't eat pork), Muenster cheese (I don't like Cheddar), out of wide egg noodles (used soup size noodles) and evaporated milk (I don't drink cows' milk so never have anything more than one or two small cans of evaporated in the pantry). This casserole is VERY GOOD even with my substitutions; it had a rich, smokey flavor.
Easy enough that I didn't measure anything but the Thyme, chicken broth and milk. Next time though I will double the recipe, add mushrooms and frozen peas then place the mixture in a phyllo dough lined casserole and turn it into a pot pie or even make individual pot pies. A fairly light combination that was very good with homemade cranberry sauce on the side.
Shelby Law Ruttan says
Hi Chris, I love you were able to adapt this recipe to what you eat and had on hand. Thank you for stopping by to let me know!Shelby
Liz says
Does the recipe really only call for 6oz noodles? Not a 16oz bag?
Shelby Law Ruttan says
Hi Liz, the amount is correct. Egg noodles normally come in a 12 oz package. I used half of the package, which is 6 ounces. Enjoy! ˜Shelby
AM says
Made this tonight with leftover Easter Ham. Since this was for two people I reduced the measurements somewhat. I used 1/2 the amounts of carrot and celery, added 1/4 cup of green pepper, the same amount of onion. this was sautéed in 1 1/2 T unsalted butter. I tossed in a T flour and seasoned with 1_4 tsp thyme, 1/8 tsp cayenne, fresh grated pepper and salt. For the liquids I went with a cup chicken broth and a mixture of cream and milk to make it to 1 1/2 cups of liquid. The noodles I reduced to 4 oz but I went with 2 cups of ham. I had a mixture of grated cheeses leftover from Easter dinner, 1/8 cup gruyere, 3/4 cup cheddar and 1/8 cup romano, so that's what went in. For the topping 1/2 T butter melted and mixed with 1/2 cup Panko and 1/4 cup of Romano cheese. I baked in a 9 x 9 corning ware dish. This was a lovely recipe, very versatile and made for the home cook. Thank you for submitting. Great way to use up leftovers.