Creamy Ham, Veggie and Noodle Bake
Creamy Ham, Veggie and Noodle Bake is so scrumptious! It’s filled with chunky pieces of ham, lots of veggies, and pasta in a creamy cheese sauce. The sauce includes cream of mushroom soup, then it’s topped with buttered bread crumbs. This delicious one-dish meal is a complete meal in and of itself. But of course, you can always add a side salad, fruit, or thick slices of homemade bread to go along with it.
This satisfying comfort meal has always been one of our family’s favorites–especially when the kids were growing up. My oldest son has always loved any kind of pasta dish–add a lot of cheese into the mixture and he was a happy camper.
I don’t make too many of my old favorite recipes any more that include canned soups. I made up a batch of this tasty Creamy Ham, Veggie and Noodle Bake a couple of weeks ago. It was included in a meal for someone at our church who was recovering from surgery. I saved out a couple of portions for us.
One of these days I’m going to get after it and start making my own homemade creamed soups. I want soups that aren’t laden with MSG, soy and preservatives so I can offer healthier versions of my old favorites. I like making my own Homemade Bread Crumbs, too. That way I can stay away from the high fructose corn syrup included in all commercial bread crumbs.
I found this recipe off the back of a package of a Prince Dutch Maid Wide Egg Noodles years and years ago. They referred to the recipe as Creamy Ham Bake. I’ve changed the name to better reflect the ingredients in this tasty recipe. I think Prince bought out Dutch Maid because I can’t find any of these online anymore.
I’ve adapted the recipe quite a bit. I always include frozen vegetables when I make this recipe. Sometimes I use mixed vegetables, sometimes peas and carrots, and this time I used broccoli, cauliflower and carrots. I had those veggies on hand without going to the store. If I have pimientos on hand then I use them. More often than not, I substitute diced red peppers for the pimientos in the recipe.
I also like this recipe with the addition of fresh parsley. I chose to use an orange bell pepper in place of the green bell pepper and green onions in place of regular yellow onions in the recipe. I use any kind of noodles or pasta, too, depending on what I have on hand. For this batch I used bow ties or farfelle pasta.
If you need a way to use up leftover ham or garden produce than please consider this sensational Creamy Ham, Veggie and Noodle Bake recipe. It’s very filling. The nice thing about this recipe is you can scale it up or down. Increase or decrease the noodles, ham, or veggies (leaving the sauce ingredients the same). That way you can make a few more servings or a few less servings depending on how many people you have to feed.
I increased the regular recipe a little for this batch, so I could ensure there was enough for everyone. If you’re having ham for the holidays this is a great way to use up leftovers. You can also substitute rotisserie chicken, or leftover pork from a pork roast if you are trying to use up those meats. We love this versatile recipe and hope you and your family will too.
Creamy Ham, Veggie and Noodle Bake has always been one of our family’s favorite main dish casserole recipes. The recipe is topped with buttered Italian bread crumbs which gives the casserole so much additional flavor!
You can use any kind of dumpling noodle or pasta. I used bow ties for this batch. I used a package of frozen broccoli, cauliflower and carrots to fill out the veggies for this batch, but I’ve used frozen mixed vegetables, frozen peas and carrots, stir fry blends, and other blends of frozen veggies when making this before.
Here’s a close up so you can see the texture of the dish. You can scale the ham, noodles, and veggies up or down depending on how many servings you need from the casserole.
Here’s what I did.
In a large 12-inch cast-iron skillet or Dutch oven, melt butter over medium heat. Add diced red pepper, diced orange bell pepper, celery, and green onions.
Saute until veggies are cooked crisp-tender – maybe five minutes.
Turn heat down to low. Add a can of cream of mushroom soup.
Stir to combine.
Add cheddar cheese.
Stir to combine and melt the cheese.
To the creamy cheese sauce add salt, pepper and freshly torn parsley. Stir sauce to combine. Turn off heat.
In a really large mixing bowl place the frozen veggies you are going to use. Add ham. The original recipe calls for 2-3 cups ham. I used about 4 cups for this batch.
Now add the cream sauce to the large mixing bowl.
Meanwhile, get your noodles cooking. Fill a large saucepot with water. Cover and bring to a boil. Add noodles and cook until done. Do not overcook. Cook for the shortest time allowed on package directions because the noodles will bake more in the oven. Once noodles are finished remove from heat and drain the noodles. Now add the noodles or pasta in with all the other items for the casserole.
Stir all the ingredients until well combined.
Place mixture in a deep dish 9×13″ baking dish that’s been sprayed with cooking spray.
For this one, I sprinkled the buttered bread crumbs around the edges so you could still see the texture of the dish.
Bake at 350 about 30 to 40 minutes, covered, until hot. You will need to cover this dish or the noodles on top will dry out and harden. You can spread bread crumbs over the entire surface of the casserole if you prefer. I tried to leave some areas uncovered so you could see the texture of the dish. You can also cut back on how many bread crumbs you sprinkle on top.
Creamy Ham, Veggie and Noodle Bake is pretty kid-friendly, too. My kids always loved when I made this dish when they were growing up.
Garnish individual servings with more fresh parsley if desired. The creamy cheese sauce in this recipe is dynamite! This is yum, yum, good!
Creamy Ham, Veggie and Noodle Bake is filled with lots of chunky ham, noodles or pasta, veggies, and a delicious cheesy cream sauce. Topped with buttered bread crumbs, it’s a completely satisfying one-dish main meal.
Here’s the recipe.
CREAMY HAM, VEGGIE AND NOODLE BAKE
(Recipe adapted from a Prince Dutch Maid Wide Egg Noodle package)
- ½ of a 1-lb. pkg. wide egg noodles (I used 16-oz. farfalle—bow ties)
- ½ cup chopped green pepper (I used an orange bell pepper)
- ¼ cup butter
- 1 ½ cups chopped celery
- ¼ cup chopped onion (I used 4 green onions, diced)
- 2 cans cream of mushroom soup
- 2/3 cup milk
- 2 cups cheddar cheese, shredded
- 2-3 cups cubed fully cooked ham (I used closer to 4 cups)
- 2-oz. jar chopped pimientos, drained, or 1 red bell pepper, diced
- ½ tsp. salt
- ½ tsp. pepper
- ½ cup fresh, torn curly parsley
- ½ cup buttered bread crumbs (I used 1 stick melted butter plus 1 cup Italian bread crumbs)
- Prepare noodles according to package directions; drain.
- In large skillet, melt butter.
- Add celery, green (or orange) pepper and onion.
- Cook until tender.
- Blend in soup and milk.
- Stir in cheese.
- Add salt, pepper, and parsley.
- Cook, over low heat stirring constantly, until cheese melts.
- Combine noodles, soup mixture, ham, veggies (see note at bottom) and pimientos (if using instead of red pepper); mix well.
- Pour into greased 3-qt. casserole dish.
- Top with bread crumbs.
- Bake, covered, in a 350° oven until hot, 30-40 minutes.
- Refrigerate leftovers.
Creamy Ham, Veggie and Noodle Bake is such a succulent and savory main dish casserole recipe. We’ve always loved this recipe. This is a terrific recipe to use up leftover ham from the holidays.
For a sumptuous treat, put Creamy Ham, Veggie and Noodle Bake on your dinner menu this month!
Are you salivating yet? The cheesy cream sauce in this casserole is wonderful indeed.