Leftover Ham and Noodle Casserole is the perfect comfort food solution after the holidays. This creamy and cheesy baked dish turns leftover ham into a warm and satisfying dinner the whole family will enjoy.
Whenever I make my Cider Bourbon Glazed Ham, I almost always plan to make this ham and noodle casserole the next day. It's a great way to stretch out holiday leftovers and makes a delicious follow-up meal alongside a batch of my Quick Dinner Rolls and Air Fryer Frozen Green Beans for a cozy weeknight plate.
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Why You'll Love This Ham and Noodle Casserole
No canned soup: This dish uses a simple homemade cheese sauce made from scratch.
Comfort food classic: Creamy noodles, salty ham, and a cheesy sauce make this a guaranteed crowd-pleaser.
Budget-friendly: It helps use up leftovers and pantry staples in one simple meal.
Key Ingredients
Leftover ham: Adds protein and salty, savory flavor to the casserole.
Wide egg noodles: The base of the casserole that holds everything together.
Sharp cheddar cheese: Melts into a flavorful sauce. Always shred your own for the best texture.
Celery, carrot, and onion: These aromatics add depth and a little crunch.
Flour & butter: Used to create the roux that thickens the sauce.
Chicken broth & milk: Forms the creamy, flavorful base for the cheese sauce.
Seasoned panko breadcrumbs: For a golden, crispy topping with great texture.
Ingredient Substitutions
Cheese swap: Use Swiss or Colby in place of sharp cheddar.
Breadcrumb swap: Crushed butter crackers or plain seasoned bread crumbs work well.
Protein change: Leftover turkey or chicken can replace the ham.
Recipe Variations
Add veggies: stir in 1 cup frozen peas and carrots before adding cheese.
Extra creamy: Add ½ cup sour cream to the sauce for a richer texture.
Mushroom version: Swap out the celery and carrots for 2 cups of sliced fresh mushrooms.
Top Tips
- Cook the noodles just until al dente so they don't get mushy while baking.
- Use the same saucepan for cooking the sauce to cut down on cleanup.
- Shred cheese from a block. It melts smoother and tastes better than pre-shredded.
Storage
Store leftovers in an airtight container in the fridge foru p to 4 days. Reheat in the microwave or cover with foil and warm in the oven at 325°F
Serve With...
This ham and noodle casserole is filling on its own, but it's delicious with a side of Air Fried Brussels Sprouts and Butternut Squash Rolls slathered in Salted Maple Butter Spread.
More Leftover Ham Recipes
- 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 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
Ham and Noodle Casserole
Equipment
- Casserole dish (9x13)
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Ingredients
- 1 cup diced leftover ham
- 1 celery stalk diced
- 1 carrot diced
- ¼ cup diced onion
- 2 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon 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.