Ham and Noodle Casserole
Ham and Noodle Casserole is one of those stick-to-the-ribs dinners where you can never get enough! This hearty, filling and satisfying meal is kid friendly and a marvelous way to use up leftover ham after the holidays. If you're looking for an easy comfort food meal after the fast pace of Thanksgiving or Christmas holidays, this is it.
Equipment
- 1 large stock pot with lid
- 1 colander
- 1 large mixing bowl
- 1 wooden spoon
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 9x13" glass baking dish
- aluminum foil
Ingredients
- 16 oz. pkg. rotini style egg noodles
- 4 cup ham diced, cooked
- 12 oz. pkg. frozen peas and carrots
- 12 oz. pkg. frozen whole kernel corn
- 1 cup 2% milk or half-and-half
- 1 can cream of chicken soup undiluted
- 1 can cream of mushroom soup
- 1/2 tsp. Salt and pepper to taste
- 1 medium onion chopped
- 2 tbsp. unsalted butter melted
- 2 cloves garlic finely minced
- 1/2 tsp. Italian seasoning plus more as desired
Instructions
- Preheat oven to 350 degrees.
- Boil egg noodles to al dente.
- Drain in colander.
- Meanwhile, combine ham with all remaining ingredients in a large mixing bowl.
- When noodles are done, add drained, cooked noodles to remaining ingredients and stir gently to combine.
- Grease a 9x13” glass baking dish.
- Pour ham and noodle mixture into prepared baking dish.
- Sprinkle with additional Italian seasoning, as desired.
- Cover with foil.
- Bake 60 minutes or until casserole is heated through and bubbly around the outsides of the dish.
Notes
NOTE: Be sure to cover the casserole or noodles will dry out if they’re not covered while baking.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 272kcalCarbohydrates: 22gProtein: 16gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 50mgSodium: 1073mgPotassium: 326mgFiber: 2gSugar: 2gVitamin A: 2832IUVitamin C: 5mgCalcium: 51mgIron: 2mg
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