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Creamy Ham, Veggie and Noodle Bake | Can't Stay Out of the Kitchen | this cheesy #ham entree has been a family favorite for years. It's filled with lots of #veggies & #pasta. Truly one of our favorite comfort foods. Great way to use up leftover ham from the #holidays too. #HamCasserole #noodles #casserole

Creamy Ham, Veggie and Noodle Bake

Teresa Ambra
Fantastic main dish casserole filled with ham, lots of veggies, and pasta. This casserole has a creamy cheese sauce that includes cream of mushroom soup, then it's topped with buttered bread crumbs. It's a terrific way to use up leftover ham from the holidays. This creamy ham dish is comfort food extraordinaire and has always been a family favorite.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Pork Main Dish/Pasta Main Dish
Cuisine American
Servings 12
Calories 292 kcal

Equipment

  • 1 3-quart glass baking dish or 9x13" glass baking dish
  • 1 large stock pot with lid
  • 1 sharp knife to cut meat and vegetables
  • 1 large skillet
  • 1 wooden spoon
  • 1 spatula
  • 1 colander
  • measuring cups
  • measuring spoons
  • 1 whisk
  • aluminum foil

Ingredients
  

  • 8 oz. pkg. wide egg noodles I used 16-oz. farfalle—bow ties
  • 1/2 cup green pepper chopped, I used an orange bell pepper
  • 1/4 cup unsalted butter
  • 1 1/2 cups celery chopped
  • 1/4 cup onion chopped, I used 4 green onions, diced
  • 2 cans cream of mushroom soup
  • 2/3 cup 2% milk
  • 2 cups sharp Cheddar cheese shredded
  • 2-3 cups ham cubed fully cooked (I used closer to 4 cups)
  • 2 oz. jar pimientos chopped and drained
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup fresh parsley minced
  • 1/2 cup buttered bread crumbs I used 1 stick melted butter plus 1 cup Italian bread crumbs
  • 16 oz. bag frozen broccoli, cauliflower and carrots (see note below)

Instructions
 

  • Prepare noodles according to package directions; drain in colander.
  • In large skillet, melt butter.
  • Add celery, green (or orange) pepper and onion.
  • Cook until tender.
  • Blend in soup and milk with a whisk.
  • 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.

Notes

NOTE: I ALWAYS add 1-2 cups frozen peas & carrots or 1-2 cups frozen mixed vegetables to the casserole before baking. For this recipe, I used 16-oz. California Blend: broccoli, cauliflower, and carrots.
 
Recipe adapted from the back of a Prince pasta package.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 292kcalCarbohydrates: 28gProtein: 16gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 59mgSodium: 919mgPotassium: 310mgFiber: 3gSugar: 2gVitamin A: 2678IUVitamin C: 18mgCalcium: 188mgIron: 2mg
Keyword broccoli, carrots, casserole, cauliflower, ham, noodles
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